Boiled egg salad with parsley

Boiled egg salad with parsley

Maydanozlu yumurta

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

This is another beautiful way to enjoy eggs. My mum sometimes made this for breakfast; at other times she made it for lunch.

Ingredients

Quantity Ingredient
4 free-range eggs, at room temperature
30g finely chopped flat-leaf parsley
65g thinly sliced spring onions
60g chopped walnuts
125ml extra virgin olive oil
crusty bread or flat bread, to serve

Method

  1. Put the eggs in a saucepan. Pour in plenty of water and bring to the boil. Cook at a gentle boil for 8–10 minutes; in this recipe the eggs should be hard-boiled, but don’t go mad. Let’s not boil them too hard!
  2. In a serving bowl, mix together the parsley, spring onion, walnuts and olive oil. Season with sea salt and freshly ground black pepper.
  3. Peel the eggs and chop into chunks, then mix gently into the salad.
  4. Serve with bread of your choice.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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