Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from beloved, late community member Kukla. We miss her contributions to our community, and want to continue to honor her memory by featuring her recipes, like this bright, spicy egg salad perfect for post-Easter bounty.
Growing up, Easter eggs were a very big deal in the Macdonald home. On Saturday evening, my mom would boil a whole carton of eggs, while my sister and I used old birthday candles to draw designs on the warm shells before dunking our masterpieces into vinegar and dye-filled glasses. By the end of the night, our fingers were stained green and purple and orange and our eggs were ready to be hidden by a magical bunny.
However, after Easter had passed, my sister and I were very much done with eggs. Which was unfortunate for my mom, who wanted the shelving space in her fridge back. For a week (and sometimes longer!), she would try to pawn off 18 brightly colored bites as easy breakfasts, lunches, and snacks. Only my dad acquiesced.
I wish we had discovered this creamy, spicy Georgian egg salad from late community member Kukla sooner. Made with butter instead of mayonnaise, the salad is flavored with walnuts, sage, and a peppery relish. It’s much fresher and brighter than traditional mayo-based egg salads—plus, it’s an easy way to use up a
bunch basket of leftover Easter eggs.
As community member luvcookbooks describes:
This recipe could be called Revelation Egg Salad. I grew up on egg salad made with Miracle Whip. For the past several years, our family recipe has been the one from “Mark Peel & Nancy Silverton at Home,” but their version is also mayo-based. This one relies on different flavors, with butter, lime, and hot pepper. It’s radical and delicious.
Making this dish is incredibly easy. Just mash the eggs with butter, then stir in walnuts, garlic, sage, lime zest and juice, and adzhika, a hot pepper relish often sold at specialty delis, until the mixture is homogeneous. If you can’t find adzhika, Kukla writes to substitute with chipotle in adobo sauce.
- 5 hard-boiled eggs, peeled and cooled
- 4 tablespoons butter, softened
- 1/3 cup toasted walnuts, finely ground
- 1 clove garlic, finely grated
- 6 fresh sage leaves, julienned
- 2 teaspoons lime juice plus zest of 1 lime
- 2 teaspoons adzhika or chipotle in adobo sauce
What’s your favorite way to eat egg salad? (And if there’s a recipe in our archive that you think deserves a turn in the spotlight, fill us in on that, too—we might feature it!)