A light, healthy, Mediterranean twist on a classic egg salad recipe!
When I studied Turkish cooking, I learned nearly two hundred different dishes. This one, although it is so simple, is one of my favorites. Perhaps it is because of its simplicity or perhaps it is because I enjoy eating eggs. Regardless, it is a simple, classic favorite of mine. Here’s my version of this beautiful, Turkish recipe.
Turkish Egg Salad (Yumurta Piyazi)
- 2 hardboiled eggs
- 1 TBSP olive oil
- 2 TBSP freshly chopped parsley
- 2 scallions (finely sliced)
- salt (to taste)
- a sprinkle of red pepper flakes (pull biber)
Cut the hardboiled eggs into quarters (lengthwise) and place on a plate.
Drizzle the olive oil on top of the eggs.
Sprinkle over the parsley and scallions.
Then season with salt and red pepper flakes.
Serve and Enjoy immediately or pop it in the fridge to enjoy later!
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