Georgian Egg Salad - Azelila

1. 1

   Hardboil the eggs and allow them to cool; separate the yolks from the whites.

2. 2

   With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).

3. 3

   Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.