Egg Salad in Walnut Sauce
Kwerstkhi Nigozee Satsabelly
Hard boiled eggs are elevated to a new & robust flavor in Georgian walnut sauce. A very small amount of hot chilli is included but can always be increased according to tolerance - though not enough to
obliterate flavor of sauce.
6 eggs, hard boiled, peeled & halved lengthwise
1 cup walnuts, shelled
2 cloves garlic, sliced
1 tablespoon fresh coriander, chopped
½ teaspoon salt or to taste
¼ cup red-wine vinegar
¼ cup water, cold
¼ teaspoon turmeric, ground
⅛ teaspoon hot red chilli flakes
Makes 6 servings as appetizer
1. Put egg halves on serving platter.
2. Prepare sauce by grinding walnuts, garlic & coriander together, adding salt, vinegar, water, turmeric & chilli flakes to integrate mixture. Process to a relatively smooth consistency. Taste and adjust salt if you find it necessary. Pour sauce over egg halves. Serve cold or at room temperature.