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Mediterranean Egg Salad Bites
*Makes about 28 bites
large zucchini, sliced into 1/2 inch slices
large eggs, hardboiled
oz Roasted Red Pepper Sabra Hummus (1/2 a container)
tbsp plain Greek yogurt
tbsp fresh lemon juice
dash cayenne pepper *to taste
cup roasted red peppers, chopped (in the jar)
pitted Kalamata olives, chopped
tbsp red onion, very finely chopped
oz baby spinach leaves (about 28-30 leaves)
Stir hummus, Greek yogurt, lemon juice, oregano, salt and cayenne together in a small bowl.
Peel and chop hardboiled eggs and add to hummus mixture.
Add roasted peppers, capers, olives and 2 tbsp red onion and mix to combine.
Place a baby spinach leaf on top of a slice of raw zucchini and top with about a tablespoon of egg salad mixture (I use a small melon scoop for this)
Repeat with remaining ingredients.
Garnish with remaining finely chopped red onion.
Serve immediately or cover and chill until ready to serve.
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