Mediterranean Style Egg Salad

• 8 eggs, hard boiled and peeled
• Kosher salt and black pepper
• 2  tsp Za'atar, divided
• Fresh parsley, large handful, chopped
• Greek Seasoning Extra Virgin Olive Oil
• 2 Tbsp. Lemon Cucumber White Balsamic Vinegar
• 4 Campari tomatoes, quartered
• ½ English cucumber, cubed1 to 2 avocados, pit removed, cubed
• ¼ cup Red onion, chopped

Directions

1. Peel hard-boiled eggs and slice them into quarters.
2. Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 tsp of Za'atar. Throw in fresh parsley, and add a generous drizzle of extra virgin olive oil.
3. Toss to combine. Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.
4. Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, and 1 tsp Za'atar. Add vinegar and drizzle extra virgin olive oil. Toss to combine.
5. Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.

Modified from the blog The Mediterranean Dish