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