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    You are in: Home / Recipes / Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad Recipe
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    Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

    Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad. Photo by Baby Kato

    1/3 Photos of Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

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    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    Cookgirl's Note:

    Spruced up from I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.

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    Units: US | Metric


    1. 1
      Arrange the parsley on a salad plate.
    2. 2
      Arrange the egg quarters over the parsley.
    3. 3
      Scatter the green onions over the eggs.
    4. 4
      Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
    5. 5
      Serve immediately with toasted pide (Turkish flat bread). See Turkish Flatbread (Pide) for example.

    Ratings & Reviews:

    • on April 28, 2013


      I made this yesterday with sumac, flat leaf parsley, and truly enjoyed it. I cooked the eggs early and the salad took almost no time to put together for lunch. Fresh, healthy and great tasting.

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    • on September 20, 2012


      I wasn't sure what to expect cookgirl, but I enjoyed this egg salad very much. I scaled it back for one person and used curly pasley it was what I had on hand, 2 green onions, good quality extra virgin olive oil, coarse sea salt, fresh ground black pepper and hot paprika . My eggs were in between hard and soft boil, perfect, just the way I like them. I served this with Turkish Flatbread (Pide) Turkish Flatbread (Pide) for a truly wonderful breakfast. Made for NA/ME :)

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    • on February 15, 2012


      Very simple and fresh-tasting! I used half flat-leaf and half curley-leaf parsley. I fully hard-boiled the eggs, then immediately peeled and sliced them to eat while they were still very warm. I absolutely loved the sprinkle of sumac. The only thing that I added was a squirt of fresh lemon juice over the salad. This was a fantastic, light and fresh salad. Thanx for posting!

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

    Read All Reviews (4)


    Nutritional Facts for Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

    Serving Size: 1 (87 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 197.9
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 3.3 g
    Cholesterol 164.1 mg
    Sodium 67.6 mg
    Total Carbohydrate 2.4 g
    Dietary Fiber 0.9 g
    Sugars 0.9 g
    Protein 6.3 g

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