Gaziantep Style Egg Salad
(Yumurta Piyazi - Gaziantep)
2 eggs, *boiled, cut in 4
2-3 fresh onions, chopped
1/3 cup, parsley leaves
4-5 tbsp extra virgin olive oil
Red pepper, crushed
Place the parsley on a salad plate. Arrange the egg slices over it. Sprinkle the fresh onions. Drizzle the extra virgin olive oil and sprinkle the crushed pepper all over the salad. Season with salt and black pepper. Serve immediately with toasted pide or bread slices.
*Cover the eggs (from refrigerator) with cold tap water in a small pot (If you use hot water for cold eggs, it causes cracks on the shell). Cook until the water reaches boiling point using medium-high heat. As soon as the water starts to boil, turn off the heat (I use an electric stove). If you leave the eggs in the hot water for 10 minutes, it will then be hard boiled.
-I love eggs cooked "between soft boiled and hard boiled" so I only leave the eggs in the hot water for 4 minutes. Then, soak into the cold water and peel.