Georgian Egg Salad


Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Azelila is a tasty departure from traditional egg salad. Its name comes from the Georgian verb “to mix.” This version is piquant, in the Abkhazian style; the variation is more subtle.


  • 4 large eggs
  • 1 tablespoon butter, softened
  • ¼ cup shelled


Hard-boil the eggs and allow them to cool; separate the yolks from the whites. Mash the yolks with the softened butter. Stir in the ground walnuts, dill, salt, and the adzhika. Turn out onto a serving plate and surround with the chopped egg whites. Serve at cool room temperature.