Georgian Egg Salad Azelila Recipes

Steps:

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

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.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.
• In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
• Cut the sandwiches in half and arrange on a serving platter.