Georgian Egg Salad

Introduction

History

Georgian Egg Salad is a traditional dish in Georgian cuisine, known for its use of fresh herbs and nuts. It is often served as part of a mezze-style spread or as a side dish to accompany main courses.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cool the hard-boiled eggs completely before peeling to make the process easier.

- Mash the eggs and butter together thoroughly to ensure a creamy texture.

- Adjust the amount of salt to taste, as some may prefer a saltier salad.

Serving Suggestions

Serve Georgian Egg Salad on a bed of lettuce or with crusty bread for a light and satisfying meal.

Cooking Techniques

Be sure to mash the eggs and butter together thoroughly for a creamy texture.

Ingredient Substitutions

Use pecans or almonds instead of walnuts for a different nutty flavor.

Make Ahead Tips

Georgian Egg Salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with additional fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Georgian Egg Salad with grilled meats or fish for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

210 per serving

Carbohydrates

2g per serving

Fats

18g per serving

Proteins

8g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs and nuts.

Summary

This Georgian Egg Salad is a nutritious and flavorful dish that is high in protein and healthy fats.

Summary

Georgian Egg Salad is a delicious and nutritious dish that is perfect for any occasion. With its creamy texture and flavorful ingredients, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was strolling through a bustling farmers market in Tbilisi, Georgia. The air was filled with the aroma of freshly baked bread, ripe fruits, and exotic spices. As I walked past a small stall, my eyes were immediately drawn to a colorful display of vibrant vegetables and fresh herbs.

A friendly elderly woman was standing behind the stall, smiling warmly at me. She gestured towards a large bowl filled with a creamy, vibrant orange mixture. "Would you like to try some of my special egg salad?" she asked in a thick Georgian accent.

I nodded eagerly and she scooped a generous spoonful onto a slice of crusty bread for me to taste. The first bite was like a revelation - the flavors exploded in my mouth, a perfect balance of creamy, tangy, and slightly spicy. I was hooked.

I asked the woman for the recipe, but she shook her head with a mischievous twinkle in her eye. "Ah, my dear, this is a family secret passed down through generations. But perhaps I can teach you how to make it."

And so, over the course of the summer, I would visit the woman at the farmers market and she would patiently guide me through the intricacies of making the perfect Georgian egg salad. I learned about the importance of using the freshest ingredients, the right balance of flavors, and the secret techniques that made this dish truly special.

The key to the recipe, she told me, was the use of tangy Georgian yoghurt known as matsoni. It gave the egg salad a unique creaminess and tang that set it apart from any other I had ever tasted. She also insisted on using only organic free-range eggs, fresh herbs from her garden, and just a hint of fiery adjika sauce for a subtle kick.

As I learned to make the dish, the woman shared stories of her own grandmother, who had taught her the recipe many years ago. She spoke of long summer days spent in the kitchen, preparing meals with love and care, and the joy of sharing those dishes with family and friends.

I felt a deep connection to her as we cooked together, as if I were tapping into a long line of women who had passed down their culinary wisdom through the ages. Each time I made the egg salad, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that stretched back generations.

When the summer came to an end, the woman presented me with a handwritten copy of the recipe, complete with notes and tips scribbled in the margins. She hugged me tightly and whispered in my ear, "Remember, my dear, cooking is not just about following a recipe. It's about putting your heart and soul into every dish you make."

I carried that recipe with me wherever I went, a cherished treasure that reminded me of the warm days spent learning from a kind stranger in a bustling farmers market. And every time I made the Georgian egg salad, I felt a connection to a place and a people that had welcomed me with open arms and delicious food.

As the years passed, I shared the recipe with friends and family, passing on the tradition that had been entrusted to me. And each time I made the dish, I felt the presence of the woman from the farmers market, guiding me with her gentle smile and wise words.

To this day, whenever I make Georgian egg salad, I am transported back to that warm summer day in Tbilisi, where I learned not just a recipe, but a lesson in the power of food to connect us to our past and to each other. And for that, I will always be grateful.

Categories

| Cilantro Recipes | Georgian Recipes | Georgian Salads | Georgian Vegetarian | Green Onion Recipes | Hard-boiled Egg Recipes | Walnut Recipes |

Recipes with the same ingredients