Aselila (Georgian Egg Salad with Walnuts & Sage)

By Kukla
January 2, 2012
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Author Notes: Today I am sharing a recipe for an egg salad that is made with butter instead of mayonnaise, walnuts, sage, and a hot pepper relish called adzhika. This relish is easy to make or buy in specialty delis, but I used chipotle in adobo sauce, the Mexican condiment, which has almost the same taste. I also added lime zest and juice to brighten the flavor. Adapted and adjusted from the Delicious Georgian Cuisine website.Kukla

Food52 Review: 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.

Makes: 1 1/2 cups

  • 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
  1. Finely mash the eggs with butter; stir in walnuts, garlic, sage, zest and lime juice, and the adzhika or chipotle in adobo sauce. Mix well until the mixture is homogeneous.
  2. Turn out onto a serving dish and chill in the refrigerator until ready to serve. Can be made 1 day ahead. Serve with oven-baked pita, chips of your choice, or with good, fresh crusty bread.

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