Georgian Egg Salad Azelila Low Carb Food

GEORGIAN EGG SALAD (AZELILA) (LOW CARB)

Georgian Egg Salad (azelila) (low Carb) image

Make and share this Georgian Egg Salad (azelila) (low Carb) recipe from Food.com.

Provided by littleturtle

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large eggs, hard boiled, cooled, & peeled
3 tablespoons unsalted butter, softened
2 tablespoons coriander or 2 tablespoons cilantro, minced
2 tablespoons scallions, minced (white part only)
1/4 cup ground walnuts
1/8 teaspoon salt
2 tablespoons fresh dill, minced

Steps:

In a small bowl, mash the eggs with the butter.
Stir in the remaining ingredients and mix well.

Nutrition Facts : Calories 183.8, Fat 16.9, SaturatedFat 7.3, Cholesterol 234.4, Sodium 144.8, Carbohydrate 1.3, Fiber 0.4, Sugar 0.6, Protein 7.2

GEORGIAN EGG SALAD - AZELILA

Georgian Egg Salad - Azelila image

This recipe adapted from "The Georgian Feast: the vibrant culture and savory food of the Republic of Georgia" by Darra Goldstein is a nice departure from the regular egg salad. It also happens to be low carb! According to Ms. Goldstein, the name Azelila "comes from the Georgian verb 'to mix.' This version is piquant, in the Abkhazian style; the variation is more subtle."

Provided by Julesong

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large eggs, hardboiled
1 tablespoon butter, at room temperature
1/4 cup shelled walnuts
2 tablespoons minced fresh dill
1 pinch salt
1 tablespoon hot mexican salsa
lettuce leaves or other salad greens, for serving

Steps:

Hardboil the eggs and allow them to cool; separate the yolks from the whites.
With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
Makes 4 servings.

Nutrition Facts : Calories 149.1, Fat 12.6, SaturatedFat 3.8, Cholesterol 219.1, Sodium 179, Carbohydrate 1.9, Fiber 0.6, Sugar 0.8, Protein 7.6

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