Za’atar Yogurt Marinated Eggs – Tangy Middle Eastern Protein Snack
Prep:
2 min
Cook:
8h
8 min
Total:
8h
10 min
Ingredients
Marinade
- ½ cup Greek yogurt (plain, full-fat or 2%)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1–2 tbsp water (start with 1 tbsp and adjust for pourable texture)
- 2 tsp za’atar spice blend
- 1 small garlic clove, grated
- pinch sumac (optional for brightness) *
- sea salt + cracked pepper to taste
Steps
Step 1
Whisk yogurt, lemon juice, olive oil, and 1 tbsp water until smooth.
Stir in za’atar, garlic, sumac, salt, and pepper.
Step 2
Pat peeled eggs dry, then add them and turn to coat evenly. Note: in this marinade the eggs don’t need to be fully submerged.
Cover and refrigerate overnight (8–12 hours).
Step 3
Before serving, lightly remove excess yogurt and drizzle with olive oil + pinch of za’atar.
Note: if the yogurt thickens in the fridge, stir in a teaspoon of water before using the next day — it’ll revive the marinade’s texture without diluting the flavor.
These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs.
Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.