Turkish Egg Salad
A dish that is proof that simple ingredients make the best meals!
Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
- 4 Nulaid eggs
- ½ cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon juice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh dill or parsley, chopped
- 1 garlic clove, minced (optional)
- 1 tsp butter (for drizzling)
- ½ tsp chili flakes (optional, for heat)
- Toasted bread or pita, for serving
How To Make Turkish Egg Salad
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil.
- Simmer for 8-10 minutes, then transfer to an ice bath.
- Once cooled, peel and roughly chop the eggs.
- Prepare the Yogurt Mixture: In a bowl, mix Greek yogurt, olive oil, lemon juice, cumin, paprika, salt, black pepper, and minced garlic (if using).
- Combine: Gently fold in the chopped eggs and fresh herbs.
- Adjust seasoning to taste.
- Butter Drizzle: Melt the butter in a small pan over low heat, then stir in the chili flakes.
- Drizzle over the egg salad.
- Serve: Enjoy as a dip, spread on toast, or alongside warm pita.