Dish of Giblet Salad
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Egg Salad / Stuffed Eggs
Georgia - Abkhazia
  -   Azelila
Makes
Effort:
Sched:
DoAhead:  
16 app  
**
1-1/4 hrs  
Yes
The pattern recipe serves this salad as mound of egg yolk mix surrounded by coarsely chopped whites. I have chosen to surround the yolks with whites in a way more convenient for party service, and garnished them with paprika. Many recent recipes chop the whites small and mix them with the yolks for a spread or filling.



8
2
1/2
4
2/3
3
2
lrg
T
c
T
t
T
t
Eggs
Butter
Walnut meats
Dill, fresh
Salt
Ajika (1)
Lemon Juice
Make   -   (1-1/4 hrs - 23 min work)
  1. Hard cook and peel the EGGS. The best method will be found on our Boiling Eggs page. Let them cool completely.
  2. Grind WALNUTS fine. Chop DILL fine. Mix.
  3. Slice Eggs in halves lengthwise and remove the yolks.
  4. Soften Butter and mash together with Yolks, then mash in Walnut mix, Salt, Ajika and Lemon Juice until evenly blended.
  5. Fill Egg Whites with Yolk mix. This is most easily done by piping the mix in with a pastry piping bag - or, for a traditional method, mound Yolk mix in the center of a dish and surround with coarsely chopped Whites - or, chop the Whites small and mix into the Yolks for a spread or filling.
NOTES:
  1. Ajika / Adzxhika   This is the standard Georgian hot sauce. Commercially it is usually made with tomatoes added, but that's not the original recipe. You can make it from our recipe Ajika Hot Pepper Sauce. Other hot sauces could be used.
  2. Comments:   Lemon juice was not in the pattern recipe, but was suggested by tasters of several other recipes.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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