Saturday, April 3, 2010
Armenian-style Easter Egg Salad
6 to 8 hard-cooked eggs, coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.