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Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

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“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.”
READY IN:
14mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

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

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