Dinner

Egyptian Egg Salad with Tahini, Beans, and Fresh Vegetables Recipe

Name: Egyptian Egg Salad with Tahini, Beans, and Fresh Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Egyptian
Ingredients: 2 large eggs; 1 lemon, juiced; 1 tbsp tahini; 3 tbsp water; 1 tbsp rapeseed oil; 1 red onion, chopped; 3 large garlic cloves, finely chopped; 1 tsp ground cumin; ½ tsp cumin seeds; 400g can borlotti or fava beans, juice reserved; 2 Little Gem lettuces, cut into wedges; 2 tomatoes, cut into wedges; Sprinkling of dried chilli flakes (optional); Roughly chopped flat-leaf parsley (optional)

ByNoah Steele November 3, 2025November 3, 2025

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Introduction

Egyptian egg salad is a creamy, flavorful dish that combines tender eggs with spiced beans and a tangy tahini dressing. It’s a refreshing and satisfying salad perfect for a light lunch or a vibrant side dish.

The image shows a white plate with a blue rim on a white marbled surface. On the plate, there are three wedges of fresh green lettuce at the top left, lightly drizzled with a white dressing. Below the lettuce are small, uneven pieces of browned beans or meat with sauce. Sliced red tomatoes are placed at the bottom left side of the plate. On the right side, there are two halves of a soft-boiled egg with bright yellow yolks, garnished with small green leaves and red chili flakes. A fork with a wooden handle sits on the left side of the plate, and a knife with a matching wooden handle lies on the right. Nearby, a light blue cloth rests on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 lemon, juiced

1 tbsp tahini
1 tbsp rapeseed oil

1 red onion, chopped
3 large garlic cloves, finely chopped

1 tsp ground cumin
½ tsp cumin seeds
400g can borlotti or fava beans, juice reserved

2 Little Gem lettuces, cut into wedges
2 tomatoes, cut into wedges
Sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley (optional)

Instructions

Step 1: Bring a pan of water to the boil. Lower the eggs into the water and boil for 8 minutes. Drain and run under cold tap water to cool slightly, then peel and halve the eggs.
Step 2: In a small bowl, mix 1 tablespoon lemon juice with 3 tablespoons water and the tahini to create a smooth dressing.
Step 3: Heat the rapeseed oil in a pan over medium heat. Add the chopped onion and garlic and cook for 5 minutes until softened.

Step 4: Stir in the ground cumin and cumin seeds, cooking briefly until fragrant.
Step 5: Add the borlotti or fava beans with some of their reserved juice. Lightly crush some beans while heating to create a creamy texture, leaving some beans whole. Adjust seasoning with lemon juice and a little salt if needed.
Step 6: Arrange the Little Gem lettuce wedges on plates and spoon the warm bean mixture over them.

Step 7: Top with halved eggs and tomato wedges. Drizzle with tahini dressing and sprinkle with chilli flakes and chopped parsley if using.

Tips & Variations

If you prefer hard-boiled eggs, boil them for an extra 2 minutes to achieve a firmer yolk.
Try substituting rapeseed oil with olive oil for a richer flavor.

Adding a pinch of smoked paprika can enhance the dish’s warmth and depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate and add it just before serving to maintain freshness. Reheat the bean mixture gently on the stove before assembling the salad again.

How to Serve

A white plate with a thin blue rim holds a fresh salad arranged in a neat layout on a white marbled surface. At the top left, three small wedges of green romaine lettuce are lightly drizzled with a creamy white dressing. Below and to the right of the lettuce, there is a mix of brown beans scattered over a bed of creamy sauce, with small green parsley leaves and a few red pepper flakes sprinkled on top. At the bottom left, quartered red tomatoes are placed in a small cluster. On the right side of the plate, two halves of a boiled egg show a bright yellow yolk in the center, garnished with a small parsley leaf and red pepper flakes. A fork with a dark wooden handle is on the left side of the plate, and a knife with a matching handle is on the right side. The whole setting rests on a soft blue cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of borlotti or fava beans?

Yes, you can substitute with cannellini, chickpeas, or any other mild-flavored beans. Adjust the cooking time as needed based on the type of beans used.

Is this salad suitable for vegans?

As written, this recipe contains eggs and is not vegan. To make it vegan, omit the eggs and consider adding extra beans or roasted vegetables for protein and texture.