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    You are in: Home / Recipes / Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly) Recipe
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    Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sephardi Kitchen's Note:

    Georgian cuisine frequently uses walnuts, as in this unique egg salad. A small amount of hot pepper flakes are included in the recipe, but the amount can be increased according to tolerance (make sure not to overpower the flavor of the sauce!). Recipe adapted from "Sephardic Cooking" by Copeland Marks. NOTE: I haven't tested this recipe yet, but you may want to try blending in the egg yolks along with the walnut sauce, and serve it like devilled eggs.

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    Ingredients:

    Serves: 6

    Yield:

    egg hal ...

    Units: US | Metric

    Directions:

    1. 1
      Peel the hard-boiled eggs and halve lengthwise.
    2. 2
      Make the sauce by combining the remaining ingredients in a food processer. Blend until it is a fairly smooth consistency.
    3. 3
      Pour the sauce over the egg halves.
    4. 4
      Serve chilled or at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

    Serving Size: 1 (90 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 207.3
     
    Calories from Fat 162
    78%
    Total Fat 18.0 g
    27%
    Saturated Fat 2.8 g
    14%
    Cholesterol 212.0 mg
    70%
    Sodium 62.9 mg
    2%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.1 g
    4%
    Protein 9.3 g
    18%

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