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Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce)

6 Servings
6 eggs,hard-cooked, peeled, &
- halved,lengthwise
1 c walnuts,shelled
2 cloves garlic,sliced
1 T fresh coriander,chopped
1/2 t salt,or to taste
1/4 c red-wine vinegar
1/4 c water,cold
1/4 t turmeric,Ground
1/8 t hot red chili flakes

Hard-cooked eggs are elevated to a new & robust flavor in Georgian walnut sauce. A very small amount of hot chili is included but can always be increased according to tolerance -- through not enough to obliterate flavor of sauce.
1. Put egg halves on serving platter. 2. Prepare sauce by grinding walnuts, garlic, & coriander together, adding salt, vinegar, water, turmeric, & chili flakes to integrate mixture. Process to relatively smooth consis- tency. Taste and adjust salt if you find it necessary. Pour sauce over egg halves. Serve cold or at room temp. Makes 6 servings as appetizer.

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