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.
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My family eats this every Saturday night before Easter along with tanaboor (the kind w/ barley and mint). We suspected other Dikrangertsis did this, but now I know for sure!