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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the eggs are cooking, finely chop the fresh cilantro, parsley, dill, and green onions, and place them in a large mixing bowl.

Step 3

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.

Step 4

Grate the garlic clove finely or use a garlic press. Add the grated garlic to the herb and walnut mixture.

Step 5

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.

Step 6

Add the chopped eggs to the mixing bowl with the herbs and walnuts.

Step 7

Season the mixture with ground coriander, ground fenugreek (if using), salt, and black pepper. Stir gently to combine the flavors.

Step 8

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.

Step 9

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.

Step 10

Serve the Georgian Egg Salad Azelila with crusty bread, pita, or as a stuffing for tomatoes or peppers. Enjoy!

Nutrition Facts

Serving size	537.6 grams (537.6g)

Amount per serving	% Daily Value*
Calories	1274

Total Fat 112.80g	145%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 28.30g
Cholesterol 1141mg	380%
Sodium 2021mg	88%
Total Carbohydrate 20.00g	7%
Dietary Fiber 7.30g	26%
Total Sugars 4.80g
Protein 50.20g	100%

Vitamin D 246IU	1230%
Calcium 354mg	27%
Iron 11mg	61%
Potassium 1246mg	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.

Source of Calories

Fat: 78.3%

Protein: 15.5%

Carbs: 6.2%