Spicy Turkish Egg Salad
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
8
hard-boiled (or steamed) eggs, cut lengthwise into quarters then cut in half crosswise
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2 ½ tsp
Turkish or other crushed red pepper flakes, or to taste
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1 tsp
kosher salt or other coarse salt, or to taste
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1
loosely packed cup coarsely chopped fresh flat-leaf parsley
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1-2 tbsp
olive oil
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Careful with the chile flakes. The dried chile flakes from Turkey and neighboring countries, such as Marash pepper, tend to be milder than the dried red chile flakes we know in the United States. Use less of those sharp red flakes.

Directions

  1. Place the eggs in a bowl and add the red pepper flakes, salt, parsley, and olive oil. Toss gently to coat the eggs and moisten the parsley with the oil.
  2. Serve at room temperature, or chill and serve cold.

Scott Hocker

Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He is currently the editor in chief of liquor.com and was previously the editor in chief of Tasting Table.

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