Georgian Egg Salad - Azelila

Recipe by Julesong
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Hardboil the eggs and allow them to cool; separate the yolks from the whites.
  • With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
  • Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
  • Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
  • Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
  • Makes 4 servings.
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