Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad
photo by Baby Kato
- Ready In:
- 14mins
- Ingredients:
- 7
- Serves:
-
3
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
directions
- 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.
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Reviews
-
I wasn't sure what to expect cookgirl, but I enjoyed this egg salad very much. I scaled it back for one person and used curly pasley it was what I had on hand, 2 green onions, good quality extra virgin olive oil, coarse sea salt, fresh ground black pepper and hot paprika . My eggs were in between hard and soft boil, perfect, just the way I like them. I served this with Turkish Flatbread (Pide) recipe #55428 for a truly wonderful breakfast. Made for NA/ME :)
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Very simple and fresh-tasting! I used half flat-leaf and half curley-leaf parsley. I fully hard-boiled the eggs, then immediately peeled and sliced them to eat while they were still very warm. I absolutely loved the sprinkle of sumac. The only thing that I added was a squirt of fresh lemon juice over the salad. This was a fantastic, light and fresh salad. Thanx for posting!
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Lovely looking and very good as a part of breakfast. I am partial to Italian flat leaf parsley unless it is a small garnish. I used unrefined extra virgin olive oil, a high quality one like that makes this along with sumac, sea salt plus the rest of the ingredients. I would make this again! Made for FEBRUARY 2012 NA/ME TAG :)
RECIPE SUBMITTED BY
COOKGIRl
United States