Dish of Egg Salad / Stuffed Eggs
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Egg Salad / Stuffed Eggs


Georgia - Abkhazia   -   Azelila
Makes:
Effort:
Sched:
DoAhead:  		 16 app
**
1-1/4 hrs
Yes		 The pattern recipe serves this salad as mound of egg yolk mix surrounded by coarsely chopped whites. I have chosen to surround the yolks with whites in a way more convenient for party service.

8
2
1/2
4
2/3
3
2
-----

lrg
T
c
T
t
T
t
---

Eggs
Butter
Walnut meats  
Dill, fresh
Salt
Ajika (1)
Lemon Juice
-- Garnish
Paprika

Many recent recipes just chop the whites small and mix them with the yolks for a spread or filling.

Make   -   (1-1/4 hrs - 23 min work)
  1. Hard cook and peel the EGGS. The best method will be found on our Boiling Eggs page. Let them cool completely.
  2. Grind WALNUTS fine. Chop DILL fine. Mix.
  3. Slice Eggs in halves lengthwise and remove the yolks.
  4. Soften Butter and mash together with Yolks, then mash in Walnut mix, Salt, Ajika and Lemon Juice until evenly blended.
  5. Fill Egg Whites with Yolk mix. This is most easily done by piping the mix in with a Pastry Piping Bag. If you want to be traditional, just mound Yolk mix in the center of a dish and surround with coarsely chopped Whites - or, for a current method, just chop the Whites small and mix into the Yolks for a spread or filling.
  6. If you need to hold the finished stuffed eggs for awhile before serving, even overnight, see Note-3.
NOTES:

  1. Ajika / Adzxhika

      This is the standard Georgian hot sauce. Commercially it is usually made with tomatoes added, but that's not the original recipe. You can make it from our recipe Ajika Hot Pepper Sauce. Other hot sauces could be used.

  2. Comments:

      Lemon juice was not in the pattern recipe, but was suggested by tasters of several other recipes.

  3. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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