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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

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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!

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    • on February 07, 2012

      Lovely looking and very good as a part of breakfast. I am partial to Italian flat leaf parsley unless it is a small garnish. I used unrefined extra virgin olive oil, a high quality one like that makes this along with sumac, sea salt plus the rest of the ingredients. I would make this again! Made for FEBRUARY 2012 NA/ME TAG :)

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    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
    83%
    Total Fat 18.3 g
    28%
    Saturated Fat 3.3 g
    16%
    Cholesterol 164.1 mg
    54%
    Sodium 67.6 mg
    2%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.9 g
    3%
    Protein 6.3 g
    12%
    Detailed Nutrition Values About Nutrition Info
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