Yumurta Piyazi - Gaziantep- Turkish-Style Egg Salad

1. Arrange the parsley on a salad plate.

2. Arrange the egg quarters over the parsley.

3. Scatter the green onions over the eggs.

4. Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.

5. Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.

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Nutrient	Quantity
Total fats	14.265 g
Protein	18.84 g
Carbohydrates	1.08 g
Energy	214.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.072 g
Water	114.225 g
Aspartic acid	1.9935 g
Calcium, Ca	84 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.027 g
Lutein + zeaxanthin	754.5 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.033 g
Fatty acids, total saturated 22:0	0.006 g
Niacin	0.1125 mg
Vitamin A, RAE	240 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	1.23 g
Riboflavin	0.6855 mg
Fatty acids, total trans-polyenoic 22:4	0.0195 g
Tocopherol, beta	0.015 mg
Fatty acids, total polyunsaturated 15:0	0.012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.054 g
Fatty acids, total saturated 20:1	0.0405 g
Glutamic acid	2.5095 g
Sodium, Na	213 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3015 g
Total lipid (fat)	14.265 g
Manganese, Mn	0.042 mg
Proline	0.768 g
Fatty acids, total saturated 16:0	3.3465 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.2965 g
Choline, total	440.7 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.018 g
Fatty acids, total polyunsaturated 18:1 t	0.0345 g
Sugars, total	0.555 g
Serine	1.4565 g
Fatty acids, total saturated 10:0	0.009 g
Fatty acids, total saturated 18:0	1.2165 g
Fatty acids, total saturated 20:4 undifferentiated	0.282 g
Vitamin B-6	0.255 mg
Selenium, Se	46.05 g
Ash	1.59 g
Vitamin D	123 IU
Fatty acids, total saturated 18:1 undifferentiated	5.1165 g
Pantothenic acid	2.2995 mg
Phenylalanine	1.02 g
Copper, Cu	0.108 mg
Betaine	0.45 mg
Thiamin	0.06 mg
Retinol	240 g
Methionine	0.57 g
Iron, Fe	2.625 mg
Carbohydrate, by difference	1.08 g
Phosphorus, P	297 mg
Folate, total	70.5 g
Dihydrophylloquinone	0.15 g
Tocopherol, gamma	0.75 mg
Fatty acids, total saturated 4:0	0.006 g
Alanine	1.1025 g
Cholesterol	558 mg
Valine	1.287 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0345 g
Fatty acids, total saturated 18:2 undifferentiated	2.3325 g
Glycine	0.648 g
Glucose (dextrose)	0.555 g
Fatty acids, total saturated 14:0	0.0495 g
Zinc, Zn	1.935 mg
Isoleucine	1.0065 g
Tocopherol, delta	0.09 mg
Fatty acids, total polyunsaturated	2.8665 g
Fatty acids, total saturated 14:1	0.0105 g
Tocotrienol, gamma	0.015 mg
Fatty acids, total polyunsaturated 17:1	0.018 g
Leucine	1.629 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Tocotrienol, alpha	0.09 mg
Vitamin A, IU	810 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0105 g
Folate, DFE	70.5 g
Tryptophan	0.2505 g
Fatty acids, total polyunsaturated 16:1 c	0.297 g
Fatty acids, total polyunsaturated 18:1 c	5.082 g
Fatty acids, total saturated 20:0	0.0045 g
Tyrosine	0.7485 g
Vitamin B-12	1.335 g
Vitamin K (phylloquinone)	0.45 g
Fatty acids, total saturated	4.689 g
Histidine	0.4635 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.018 g
Fatty acids, total monounsaturated	5.487 g
Threonine	0.834 g
Folate, food	70.5 g
Fatty acids, total polyunsaturated 17:0	0.033 g
Vitamin D (D2 + D3)	3 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0015 g
Cryptoxanthin, beta	13.5 g
Vitamin D3 (cholecalciferol)	3 g
Vitamin E (alpha-tocopherol)	1.575 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.087 g
Fatty acids, total trans	0.057 g
Fatty acids, total trans-monoenoic	0.039 g
Magnesium, Mg	18 mg
Lysine	1.368 g
Potassium, K	207 mg
Cystine	0.408 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	3 tablespoons	0	0	0
Paprika	0	0	0	0
Egg	3	214.5	1.08	14.265
black pepper	0	0	0	0
Green Onion	2	0	0	0
parsley leaf	1 cup	0	0	0