Mediterranean Egg Salad Bites

Preparation 15 mins Total Time 0:15
Serves 28 servings     adjust servings

*Makes about 28 bites


  • 2 large zucchini, sliced into 1/2 inch slices
  • 8 large eggs, hardboiled
  • 5 oz Roasted Red Pepper Sabra Hummus (1/2 a container)
  • 3 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • dash cayenne pepper *to taste
  • 1/4 cup roasted red peppers, chopped (in the jar)
  • 2 tsp capers
  • 10 pitted Kalamata olives, chopped
  • 3 tbsp red onion, very finely chopped
  • 2 oz baby spinach leaves (about 28-30 leaves)


  1. Stir hummus, Greek yogurt, lemon juice, oregano, salt and cayenne together in a small bowl.
  2. Peel and chop hardboiled eggs and add to hummus mixture.
  3. Add roasted peppers, capers, olives and 2 tbsp red onion and mix to combine.
  4. 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)
  5. Repeat with remaining ingredients.
  6. Garnish with remaining finely chopped red onion.
  7. Serve immediately or cover and chill until ready to serve.


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