Georgian Egg Salad Azelila
Discover the vibrant flavors of Georgian cuisine with this delightful recipe for Georgian Egg Salad Azelila. This unique twist on traditional egg salad blends creamy hard-boiled eggs with a medley of fresh herbs like cilantro, parsley, and dill, adding a burst of freshness to every bite. Crushed walnuts lend a nutty texture, while aromatic spices like ground coriander and optional fenugreek enhance its depth. A zesty dressing of lemon juice and mayonnaise (or Greek yogurt for a lighter spin) ties it all together. Ready in just 25 minutes, this versatile dish can be enjoyed as a spread on crusty bread, a filling for vegetables, or a refreshing side salad. Perfect for your next brunch or picnic, Georgian Egg Salad Azelila is a must-try fusion of texture and taste!
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cups Fresh cilantro
- 0.5 cups Fresh parsley
- 0.25 cups Fresh dill
- 3 stalks Green onions
- 1 clove Garlic
- 0.5 cups Walnuts
- 0.5 teaspoons Ground coriander
- 0.25 teaspoons Ground fenugreek (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Lemon juice
Instructions
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 9-10 minutes for hard-boiled eggs.
While the eggs are cooking, finely chop the fresh cilantro, parsley, dill, and green onions, and place them in a large mixing bowl.
Using a mortar and pestle or a food processor, crush the walnuts into a coarse meal. Add the ground walnuts into the mixing bowl with the herbs.
Grate the garlic clove finely or use a garlic press. Add the grated garlic to the herb and walnut mixture.
Once the eggs are done, transfer them to a bowl of ice water and let them cool for 5-10 minutes. Peel the shells off the eggs and chop them into small cubes.
Add the chopped eggs to the mixing bowl with the herbs and walnuts.
Season the mixture with ground coriander, ground fenugreek (if using), salt, and black pepper. Stir gently to combine the flavors.
In a small bowl, whisk together the mayonnaise (or Greek yogurt) and lemon juice. Pour the dressing over the egg salad mixture and gently fold until well combined.
Taste the salad and adjust the seasoning if needed. Serve immediately or chill in the refrigerator for 15-20 minutes to let the flavors meld together.
Serve the Georgian Egg Salad Azelila with crusty bread, pita, or as a stuffing for tomatoes or peppers. Enjoy!
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
