Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

Total Time
Prep 10 mins
Cook 4 mins

Spruced up from turkishcookbook.com. 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.

Ingredients Nutrition


  1. Arrange the parsley on a salad plate.
  2. Arrange the egg quarters over the parsley.
  3. Scatter the green onions over the eggs.
  4. Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
  5. Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.


Most Helpful

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.

Annacia April 28, 2013

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) recipe #55428 for a truly wonderful breakfast. Made for NA/ME :)

Baby Kato September 20, 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!

*Parsley* February 15, 2012

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