If you’re craving a dish that bursts with fresh flavors, vibrant colors, and wholesome goodness, let me introduce you to the Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe. This simple yet delightful plate is a perfect balance of protein-packed boiled eggs, crisp cucumbers, juicy cherry tomatoes, briny green olives, and creamy dollops of cream cheese or labneh. It’s a beautiful blend that’s as nutritious as it is satisfying, making it an ideal choice for a light lunch, a snack, or even a brunch centerpiece.
Ingredients You’ll Need
Creating this beautiful Mediterranean spread is easier than you might think. The ingredients are straightforward but each one plays a crucial role: the boiled eggs bring protein and substance, the fresh veggies add crunch and juiciness, the olives lend a savory punch, and the cream cheese rounds everything off with luscious creaminess and a slight tang.
- 3 boiled eggs: The star protein, boiled just right for a creamy yolk.
- 1 cup cucumber sticks: Fresh and crisp, they add a refreshing crunch.
- 1 cup cherry tomatoes: Juicy bursts of sweetness and color.
- 2 tbsp sliced green olives: Provide a briny, slightly tangy depth.
- 2 tbsp cream cheese or labneh: Adds a silky, creamy texture that balances the fresh veggies.
- Salt & pepper to taste: Essential seasonings that bring all flavors together.
- Fresh parsley for garnish: A final touch of herbaceous brightness and visual appeal.
How to Make Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe
Step 1: Boil and Prepare the Eggs
Begin by boiling your eggs in gently boiling water for 8 to 10 minutes until the yolks are set but still creamy. Once done, plunge them into cold water to stop the cooking process and make peeling easier. Carefully peel the shells, then slice each egg in half lengthwise to showcase those lovely yolks on the plate.
Step 2: Prep Your Fresh Veggies
While the eggs are cooking, wash and prepare your fresh veggies. Cut the cucumber into sturdy sticks that are easy to pick up and spi into that great crunch. Halve the cherry tomatoes so they release their juicy sweetness with every bite. These fresh elements are what make this Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe so vibrant and refreshing.
Step 3: Assemble the Plate
Find a lovely serving plate and start arranging. Lay out the halved boiled eggs, cucumber sticks, and cherry tomato halves evenly to balance color and texture. Sprinkle the sliced green olives across the plate for pops of savory flavor. Finally, add generous dollops of cream cheese or labneh, placing them nestled between the veggies and eggs.
Step 4: Season and Finish
To tie all the components together, sprinkle salt and freshly ground pepper to your liking. A little seasoning elevates the natural flavors and makes every bite sing. Garnish with fresh parsley to add a burst of green and a hint of freshness, completing your Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe beautifully.
How to Serve Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe
Garnishes
Fresh parsley is a classic garnish that not only keeps the colors popping but also adds a subtle herby note that complements the creamy and tangy flavors beautifully. You can also add a drizzle of good quality olive oil or a sprinkle of smoked paprika for an extra dimension of flavor and a touch more Mediterranean charm.
Side Dishes
This dish shines on its own but pairs wonderfully with warm, crusty bread or pita to scoop up the cream cheese and veggies. A side of lightly toasted nuts or a small bowl of olives can turn this simple plate into a more substantial Mediterranean-inspired meal that’s both healthy and satisfying.
Creative Ways to Present
For a fun twist, turn this into a mezze-style platter by adding small bowls of hummus and baba ganoush alongside, or serve the veggies and eggs layered over a bed of fresh greens like arugula or baby spinach. You could also skewer the vegetables and egg halves for a playful finger food variation perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the boiled eggs separately from the veggies and cream cheese to maintain their best texture. Use airtight containers and refrigerate promptly to keep everything fresh for up to two days.
Freezing
This recipe isn’t ideal for freezing due to the fresh vegetables and cream cheese, which may lose their texture and flavor. It’s best enjoyed fresh or within a couple of days when refrigerated.
Reheating
Since this is a cold plate-style recipe, reheating isn’t necessary or recommended. If you prefer, you can bring the eggs to room temperature before serving, but enjoy the crispness and freshness of the veggies chilled for their best flavor.
FAQs
Can I use other types of cheese instead of cream cheese or labneh?
Absolutely! Soft cheeses like goat cheese or ricotta work well and add a unique tang and creaminess. Just make sure the texture complements the fresh veggies and eggs.
What if I don’t have green olives? Can I substitute them?
Yes, you can use Kalamata olives or any briny olives you prefer. Just keep in mind Kalamata olives have a richer, more intense flavor, so adjust quantity to taste.
How long do boiled eggs stay fresh for this recipe?
Boiled eggs can be stored in the refrigerator for up to one week if kept in their shells; peeled eggs should be consumed within two days for best taste and safety.
Can I add herbs to the cream cheese for extra flavor?
Definitely! Mixing herbs like dill, chives, or mint into the cream cheese can brighten the dish wonderfully and elevate the Mediterranean vibe.
Is this dish suitable for a quick breakfast option?
Yes, the Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe is a perfect quick and nutritious breakfast, offering protein, healthy fats, and fresh veggies to start your day right.
Final Thoughts
I truly hope you give this Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe a try because it’s one of those effortlessly elegant dishes that feels fancy but comes together in no time. It’s fresh, colorful, and satisfying in every bite. Perfect for any time you want a nourishing yet light meal that keeps you smiling through the day.
Print
Mediterranean Egg Plate with Fresh Veggies & Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A simple and refreshing Mediterranean egg plate featuring boiled eggs paired with fresh cucumber sticks, cherry tomatoes, sliced green olives, and creamy dollops of cream cheese or labneh. Perfect for a light meal or snack, garnished with fresh parsley for added flavor and appeal.
Ingredients
Eggs
- 3 boiled eggs
Vegetables
- 1 cup cucumber sticks
- 1 cup cherry tomatoes, halved
- 2 tbsp sliced green olives
Dairy
- 2 tbsp cream cheese or labneh
Seasoning and Garnish
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Boil Eggs: Boil the eggs in water for 8-10 minutes until hard boiled. Then cool them under cold running water, peel off the shells carefully, and slice each egg in half lengthwise.
- Prepare Vegetables: Wash and cut the cucumbers into sticks and halve the cherry tomatoes to create fresh, crisp vegetable components for the plate.
- Assemble Plate: On a serving plate, artistically arrange the halved boiled eggs, cucumber sticks, cherry tomatoes, and sliced green olives. Add small dollops of cream cheese or labneh distributed over the plate.
- Season and Garnish: Lightly season the egg plate with salt and freshly ground black pepper according to taste. Finally, sprinkle fresh parsley over the dish for a vibrant look and added freshness before serving.
Notes
- Use labneh as a tangier, traditional Mediterranean alternative to cream cheese if preferred.
- Customize with additional Mediterranean olives or herbs like mint or oregano.
- Serve immediately after assembly for the freshest taste and texture.
- Can be adapted as a light breakfast, snack, or part of a mezze platter.
