By Julesong on May 10, 2005
"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.""
Serving Size: 1 (65 g)
Servings Per Recipe: 4
"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!"