Prep 5 mins
Cook 15 mins
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."
- 4 large eggs, hardboiled
- 14.79 ml butter, at room temperature
- 59.14 ml shelled walnuts
- 29.58 ml minced fresh dill
- 0.25 ml salt
- 14.79 ml hot mexican salsa
- lettuce leaves or other salad greens, for serving
- Hardboil the eggs and allow them to cool; separate the yolks from the whites.
- With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
- Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
- 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.
- 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.
- Makes 4 servings.
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!