Mediterranean Healthy Egg Salad

Peel the eggs and roughly chop them, add them to a large bowl.

Add in the dill, parsley and chopped olives followed by red onion, dried mint, Aleppo pepper and crumbled feta.

Drizzle with olive oil, then add the lemon juice and salt. Gently give it a toss for all the ingredients to combine.

Cover and let the egg salad chill in the fridge for 30 minutes to an hour before serving.

Serve on its own, with lettuce cups, crusty bread, lavash or pita.

If Aleppo pepper is not available, use any other red pepper flakes depending on your preference.

You can add other ingredients such as pickles, celery or bell peppers for more flavor.

Store the leftovers in an airtight container for up to 4 days.