These Egyptian fried boiled eggs aka Beid Meza’lil are the easiest way to make eggs look (and taste) fancy!
Hard-boiled eggs are fried and seasoned, and served as a deliciously crispy snack, a side dish or even added to a salad.
This holiday egg recipe is unlike anything you’ll have ever tried- it’s a promise.
I’ve always been so inspired by Mediterranean cooking. The copious amounts of olive oil, simple and fresh ingredients and no-fuss cooking procedures are a total win, and almost always where I turn to when I’m not in the mood to cook.
- What's So Great About the Recipe?
- Ingredients For the Egyptian Fried Boiled Eggs Recipe
- How to Make Egyptian Fried Boiled Eggs
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Egyptian Eggs
- Tips & Tricks to Nail the Recipe
- How to Serve Beid Meza'lil
- Related Recipes
- Egyptian Fried Boiled Eggs (Beid Meza'lil)
- Food Safety
What's So Great About the Recipe?
The simplicity and uniqueness of this dish is what I love the most about it.
You can have it for breakfast or eat it for lunch when you want to have something that’s light and healthy, yet filling.
Plus, it is super easy to make too! You’ve got to give this iconic Egyptian recipe a try.
Ingredients For the Egyptian Fried Boiled Eggs Recipe
To make the Beid Meza’lil, here’s all you’ll need.
Eggs: You’ll need to start off with some hard boiled eggs. If you haven’t done that already, boil the eggs and allow them to cool down before you use them for the recipe.
Butter: I used a bit of butter to brown up the eggs, but ghee works just as well.
Sumac: Sumac is a classic seasoning with its roots in the Middle East. If you don’t have it, use any other subtle seasoning mix of your choice.
Olive oil: You’ll also need a bit of olive oil, ideally extra virgin olive oil to keep the butter/ghee from burning.
Seasonings: I kept the seasonings super simple, and used just salt and pepper. You can add in some red pepper flakes too, if you want a bit of heat.
Veggies: I just used some fresh radish and cucumber for the salad. You can also try using other veggies of your choice.
Mint leaves: Mint leaves are another must in this recipe as they brighten up the subtle, simple flavors of the dish.
Feta cheese: Some crumbled or cubed feta cheese cuts through the indulgent flavors of this salad with its nice salty and tangy flavor.
See recipe card for quantities.
How to Make Egyptian Fried Boiled Eggs
Ready to make the fried boiled eggs? Here’s what you’ll need to do.
Get the eggs to room temperature and add them to a pan or a skillet with a bit of ghee over medium heat.
Move them around gently using a wooden spoon until they’re beautiful golden brown on the surface.
Season them with salt, pepper and sumac and slice them. Add them to a large bowl with the veggies, mint leaves and feta cheese, drizzle a bit of olive oil and serve!
Substitutions & Variations
- To add some extra flavor to the hard boiled eggs, you can also use some paprika or cayenne pepper to the seasonings.
- A sprinkle of ground cumin can also be a wonderful addition to these lovely eggs.
- Don’t have fresh mint that the recipe calls for? Use some dried mint instead. It is super easy to make in your Air Fryer.
- A sprinkle of Egyptian Dukkah spice blend can also jazz up the flavors of the Beid Meza’lil.
Want to bring in some extra flavor to these Egyptian egg salad? Drizzle some pomegranate molasses dressing over it, right before you serve.
How to Store the Leftover Egyptian Eggs
I would recommend finishing up these fried boiled eggs as quickly as you can, as they don’t stay fresh for too long.
If you do have some leftovers, you can use them up to make another salad like a nice chickpea egg salad or just transfer them to an airtight container and refrigerate them.
Don’t store them for more than a day or two.
Tips & Tricks to Nail the Recipe
- To get the perfect, hard boiled eggs, bring the water to a rolling boil, add in the eggs and cook for 10 minutes.
- Remove the eggs, allow them to cool down, peel them and then use them for the recipe.
- Remember to pat dry the eggs before you add them to the pan, especially if you’ve just peeled them. This will keep them from splattering when they’re fried in ghee.
- Use a good quality non-stick pan or skillet greased in a bit of ghee or butter for best results, and to keep the eggs from sticking to the surface.
- I also love the idea of adding some other condiments like marinated olives or Sumac onions into the salad for a bit of extra deliciousness.
- You can also choose to spoon some Turkish salsa over the crispy hard boiled eggs.
How to Serve Beid Meza'lil
This keto friendly, protein rich Mediterranean dish can be enjoyed at any time of the day.
I personally love serving it as a salad and having it for lunch or dinner when I’m planning to up my protein intake.
These crispy eggs can be perfect to feed a crowd when you’re hosting, and you can also prepare the eggs in advance to cut down the cooking time.
While you could, I would recommend sticking to the hard boiled ones. Soft boiled eggs tend to be more delicate, and can end up breaking while you’re crisping them up in the pan.
Since this one’s pretty much a salad, you can experiment with a lot of different toppings and seasonings of your choice. Dill, parsley, garlic powder, sesame seeds, and Parmesan cheese are all great choices.
If you have some hard boiled eggs that are refrigerated and need to be reheated, you can slice them first and pop them in the microwave on low for a minute, stopping every 10-15 seconds.
Looking for other recipes like this? Try these:
Egyptian Fried Boiled Eggs (Beid Meza'lil)
- 3 hard boiled eggs
- 1 teaspoon olive oil extra virgin
- 1 teaspoon butter
- ½ cup cucumber diced
- ½ cup radish diced
- 1 teaspoon mint leaves fresh
- 1 teaspoon sumac
- 1 teaspoon pepper
- ½ teaspoon salt
- Get the eggs to room temperature and add them to a pan or a skillet with a bit of ghee over medium heat.
- Move them around gently using a wooden spoon until they’re beautiful golden brown on the surface.
- Season them with salt, pepper and sumac and slice them. Add them to a large bowl with the veggies, mint leaves and feta cheese, drizzle a bit of olive oil and serve!
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove