Yumurta Piyazi Gaziantep Turkish Style Egg Salad Recipes

YUMURTA PIYAZI - GAZIANTEP/ TURKISH-STYLE EGG SALAD

Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad image

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.

Provided by COOKGIRl

Categories Turkish

Time 14m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 hardboiled egg, cut into quarters
2 -3 green onions, sliced (include white and green parts)
1 cup fresh parsley leaves, coarsely chopped (Italian or curly)
3 -4 tablespoons extra virgin olive oil, to taste
sumac or paprika, to taste
salt
cracked black pepper

Steps:

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.

Nutrition Facts : Calories 197.9, Fat 18.4, SaturatedFat 3.3, Cholesterol 164.1, Sodium 67.6, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 6.3

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