Title: Kwerstkhi nigozee satsabelly (egg salad in wa
 Categories: Eggs, Jewish, Sephardic, Georgian, Appetizer
      Yield: 6 Servings
 
      6    Eggs, hard-cooked, peeled,
           -& halved lengthwise
      1 c  Walnuts, shelled
      2    Cloves garlic, sliced
      1 tb Fresh coriander, chopped
    1/2 ts Salt, or to taste
    1/4 c  Red-wine vinegar
    1/4 c  Water, cold
    1/4 ts Ground turmeric
    1/8 ts 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.