Make Ahead

Aselila (Georgian Egg Salad with Walnuts & Sage)

January  2, 2012
Photo by Ty Mecham
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

Test Kitchen Notes

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
In This Recipe
  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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