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Nutrition Facts

Serving Size 1 (82g)

Recipe makes 6 servings

The following items or measurements are not included below:

red wine vinegar

Calories 207
Calories from Fat 162 (78%)
Amount Per Serving %DV
Total Fat 18.1g 27%
Saturated Fat 2.8g 14%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 9.9g
Trans Fat 0.0g
Cholesterol 212mg 70%
Sodium 62mg 2%
Potassium 159mg 4%
Total Carbohydrate 3.7g 1%
Dietary Fiber 1.4g 5%
Sugars 1.1g
Protein 9.3g 18%

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Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

Recipe #317803 | 15 min | 15 min prep | add private note
(0) RATE IT NOW Print Recipe

By: Sephardi Kitchen
Aug 5, 2008

Georgian cuisine frequently uses walnuts, as in this unique egg salad. A small amount of hot pepper flakes are included in the recipe, but the amount can be increased according to tolerance (make sure not to overpower the flavor of the sauce!). Recipe adapted from "Sephardic Cooking" by Copeland Marks. NOTE: I haven't tested this recipe yet, but you may want to try blending in the egg yolks along with the walnut sauce, and serve it like devilled eggs.

SERVES 6 , 12 egg halves (change servings and units)

Ingredients

Directions

  1. 1
    Peel the hard-boiled eggs and halve lengthwise.
  2. 2
    Make the sauce by combining the remaining ingredients in a food processer. Blend until it is a fairly smooth consistency.
  3. 3
    Pour the sauce over the egg halves.
  4. 4
    Serve chilled or at room temperature.

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