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Turkish Egg Salad with Arugula and Herbs

4-6 Servings

35 minutes

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The Turkish egg salad called nergisleme is named after the daffodil (nergis in Turkish) because its colors are white, yellow and green, like the springtime flower. Typically, herbs are tossed into the chopped eggs, the whole mixture seasoned with little more than olive oil and spicy chili. We took a slightly different approach, dressing a mixture of arugula and herbs with a lemon vinaigrette spiked with both sumac and Aleppo pepper (or paprika mixed with cayenne), which we then use as a bed for the eggs. Chopped toasted walnuts add texture but are optional. Serve with warm flatbread.

4-6

Servings

Tip

Don’t overcook the eggs. Steaming them for 11 minutes yields fully cooked but still creamy yolks. Make sure to transfer the eggs right away to an ice bath. This stops the cooking and also cools them quickly for easy peeling.

35 minutes

Ingredients

Directions

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