Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

14 mins (prep 10, cooking 4)
8 ingredients
3 servings
Spruced up from turkishcookbook.com. I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.

Categories:  salad , <-15-mins , easy , quick , vegetarian , low-carb , low-in... , low-sodium , southwest-asia-(middle-east) , turkish , eggs~dairy , time-to-make , very-low-carbs ,
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Serving Size (15.12 g)
Servings 3
Amount per Serving
Calories 130.74 Calories from Fat 133.11
% Daily Value *
Total Fat 14.79g 68.26%
Saturated Fat 2.04g 30.63%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.3mg 0.04%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.15mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley leaves, cracked black pepper