Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Georgian Egg Salad - Azelila Recipe
    Lost? Site Map

    Georgian Egg Salad - Azelila

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Julesong's Note:

    This recipe adapted from "The Georgian Feast: the vibrant culture and savory food of the Republic of Georgia" by Darra Goldstein is a nice departure from the regular egg salad. It also happens to be low carb! According to Ms. Goldstein, the name Azelila "comes from the Georgian verb ‘to mix.’ This version is piquant, in the Abkhazian style; the variation is more subtle."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Hardboil the eggs and allow them to cool; separate the yolks from the whites.
    2. 2
      With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
    3. 3
      Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
    4. 4
      Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
    5. 5
      Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
    6. 6
      Makes 4 servings.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on April 28, 2010


    • on May 17, 2005


      This recipe is from the a cookbook that I had before we met and that I made and really liked long before we met. It is very typically Scandinavian (the basic recipe is at least) and I like it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Georgian Egg Salad - Azelila

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.1
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 3.8 g
    Cholesterol 219.1 mg
    Sodium 179.0 mg
    Total Carbohydrate 1.9 g
    Dietary Fiber 0.6 g
    Sugars 0.8 g
    Protein 7.5 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes