My mother-in-law called her delicious egg salad recipe ‘Teereet.’ Perhaps that’s a Dikranagertsi word; I’m not sure. I do know that it’s a delicious way to prepare egg salad, and it’s an Easter-time treat.
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.