Yumurta Piyazi - Spicy Turkish Egg Salad

Enjoy a vibrant burst of Mediterranean flavours with Yumurta Piyazi, a Gaziantep-style egg salad that's as hearty as it is refreshing with lots of fresh herbs. Gaziantep, the home of well known baklava dessert and culinary capital of Turkey, boasts a rich and diverse food scene influenced by Middle Eastern, Mediterranean, and Anatolian cuisines. "Yumurta" means egg and "Piyazi" primarily refers to onion in Persian and Turkish languages. In Turkish cuisine, it's also the name for a type of salad, often made with beans and onions.
This quick and nutritious salad recipe combines hard-boiled eggs, lots of fresh herbs, and pul biber, all brought together with a simple dressing of extra virgin olive oil and lemon juice. Ready in just 20 minutes, this traditional Turkish egg salad is ideal as a light lunch with warm flatbread or crusty bread for an authentic Turkish dining experience.

6 Medium eggs, hard-boiled
30 g Flat parsley, chopped
2 tbsp Fresh dill, chopped
2 Spring onions, chopped
Juice of half a lemon
2-3 tbsp Extra virgin olive oil
1 tsp Pul biber (Turkish pepper flakes)
Sea salt
Freshly milled black pepper

Fill a pot with water over medium-high heat and bring to a boil. Once boiled, lower the heat to mediu and lower the room-temperature eggs into the water. Cook for 8-10 minutes, then transfer eggs to a large bowl of cold water to stop the cooking process.
Wash and drain the parsley and dill, then chop them finely.
Peel the eggs, cut each one into 4 wedges, then half each wedges and place them in a bowl. Add the herbs, pul biber, lemon juice, and olive oil to the eggs and gently mix. Taste and season. Serve at room temperature, or chill and serve cold.

25 comments:

Anonymous 10/3/26 13:12: I feel like egg salad now -Christine cmlk79.blogspot.com
foodtravelandwine 10/3/26 13:33: I love this type of salads!!!........Abrazotes, Marcela
My name is Erika. 10/3/26 13:49: I'm not one for egg salad, at least how they serve it here, but this one looks really good. It's not loaded with mayo and sounds like it has a little kick to it too.
Lori 10/3/26 13:54: Another fabulous looking dish. This is the way to eat egg salad.
Lola Martínez 10/3/26 14:17: Unos Huevos muy sabrosos con todo ese aliño tan bueno que le has puesto. Me gustan.
Kathy G 10/3/26 14:46: This would be a great change from mayo-based egg salad.
DEZMOND 10/3/26 15:07: I do ever so love boiled eggs! We call pepper biber as well.
Tom 10/3/26 15:11: ...Angie, you sure come up with some exciting dishes.
Linda's Relaxing Lair 10/3/26 16:19: Lovely presentations, Angie.
DeniseinVA 10/3/26 16:20: Wonderful! Always enjoy your recipes Angie, thank you!
Anonymous 10/3/26 16:21: I cannot wait to make this! I love Turkish food.
Http://www.chefmimiblog.com
Ananka 10/3/26 17:06: It looks really good :-D
Brian's Home Blog 10/3/26 18:48: I've ha something like that and it was really good!
Ben | Havocinthekitchen 10/3/26 21:07: This spicy Turkish egg salad looks so vibrant and flavourful. I love the bold spices with classic egg salad - such a great twist.
J.P. Alexander 10/3/26 23:49: Gracias por la receta. Te mando un beso.
Granny Sue 11/3/26 02:26: That does sound tasty! Good one to try.
Judee 11/3/26 04:25: I had always loved egg salad. This one is somewhat different from what I use to make but it really looks delicious.
Ruby Rose and the Big Little Angels 3 11/3/26 06:24: I have never heard of this but it looks wonderful
Margaret D 11/3/26 06:50: Looks good, Angie.
Annies Food Diary 11/3/26 10:03: Looks delicious. Thanks for sharing this recipe.

Annie,
Annies Food Diary
David M. Gascoigne, 11/3/26 11:31: I never met an egg salad I didn’t like!
eileeninmd 11/3/26 11:45: Hello Angie,
Looks like a tasty salad! Thanks for sharing. Take care, have a great day!
ellie 11/3/26 12:28: Oh, I love seeing this! YUMMY!
Caitlin&Megan 11/3/26 12:29: Beautiful spring salad!
Laura. M 11/3/26 20:42: Que buen ingrediente y acompañante es el huevo.
Un abrazo.