Yumurta Piyazi Gaziantep Turkish Style Egg Salad
Experience a burst of vibrant Mediterranean flavors with Yumurta Piyazi, a Gaziantep-style Turkish egg salad that's as hearty as it is refreshing. This traditional recipe combines tender boiled eggs, juicy tomatoes, crisp red onions, and fragrant fresh parsley, all brought together with a tangy dressing of extra virgin olive oil, lemon juice, and a hint of earthy sumac. Optional Aleppo pepper adds a subtle kick, making it perfect for spice lovers. Ready in just 20 minutes, this quick and nutritious dish is ideal as a light lunch, side dish, or even a mezze platter addition. Serve it with warm flatbread or crusty bread for an authentic Turkish dining experience. Perfect for fans of Mediterranean cuisine, this egg salad is as delicious as it is simple to prepare!
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Ingredients
- 4 large eggs
- 1 small red onion
- 1 large tomato
- 0.5 bunch fresh parsley
- 3 tablespoons extra virgin olive oil
- 0.5 whole lemon
- 1 teaspoon sumac
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Aleppo pepper (optional)
Directions
Step 1
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-10 minutes.
Step 2
Drain the hot water and immediately transfer the eggs into a bowl of ice water to cool. Once cooled, peel the eggs and slice them into quarters or wedges.
Step 3
Thinly slice the red onion and place it in a small bowl of cold water for 5 minutes to reduce its sharpness. Drain and set aside.
Step 4
Dice the tomato into small cubes and finely chop the parsley leaves. Discard the parsley stems.
Step 5
In a large mixing bowl, combine the sliced eggs, drained onions, diced tomatoes, and chopped parsley.
Step 6
In a separate small bowl, whisk together the olive oil, juice of half a lemon, sumac, salt, black pepper, and Aleppo pepper (if using) to create the dressing.
Step 7
Pour the dressing over the egg mixture and gently toss everything together until evenly coated.
Step 8
Serve the egg salad immediately as a light meal or side dish, ideally with warm flatbread or fresh crusty bread.
Nutrition Facts
| Serving size | (602.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 790.6 |
| Total Fat 62.0g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 744mg | 0% |
| Sodium 3225.9mg | 0% |
| Total Carbohydrate 34.0g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 21.5g | |
| Protein 29.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 214.4mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1060.6mg | 0% |
Source of Calories