Did you miss me?
I’ve been really busy lately, so busy that I have not had any time to blog. But I do try to at least share photos of my daily food adventures on Instagram, so if you miss me between my posts, just head there.
Today I bring you a new recipe. This recipe will change your life. Period. It will make you question everything, but more importantly, it will send you into the kitchen to boil whole lotta eggs.
Eggs. I never liked them as a kid. I preferred a buttered toast with thinly sliced dry beef salami for breakfast, a Soviet go-to meal. Eggs tasted bland to me. Until about 8 years when I had to ditch my bad carb habits and learn to love animal protein. Including eggs.
But love is a strong word. I experimented with lots of different ways to give eggs “a better taste.” And there were successes. Do you remember that scrumptious Grilled Cheese Egg that some of your kids still ask you to make? Or the Eggplant Sandwich Tacos with that soft-boiled gooiness all over them? I can go on. BUT, what I really want to do is talk about the new egg recipe I just developed for you! And me!
Georgian Egg Salad!
I’ve never been to Georgia (as in Europe, not the USA.) But I plan on going there soon since I am a fan of the food AND the natural wine. Until then, I will be dreaming of Georgia in the mornings, when I indulge in this simple egg salad.
The original recipe has dairy. And walnuts. Both not allowed in my household. So I experimented a bit and came up with something just as good. No, better! Now, go boil those eggs!
Azelila (Georgian Egg Salad)
- 4 hard-boiled eggs, peeled and cooled
- 4 tsp Avocado Oil Mayo
- 2 tsp Sriracha
- 1/3 cup toasted Sliced Almonds
- 1 tbsp Onion, finely chopped
- 1/2 tsp Pink Salt
- 1/2 tsp Ground Black Pepper
- Grade or mash the eggs. To grade, use the big holes on a standard grater
- Fold mayo and sriracha into the egg
- Crush the almonds. The easiest way is to place the nuts in a heavy-duty freezer bag and smash the bag with a rolling pin. Alternatively, grind them in a food processor for a second or two
- Add the almonds, onions, salt, and pepper to the egg mixture
- Mix well until the mixture is homogeneous
- Serve warm or chilled, in lettuce leaves or as is