Four Clan Kitchen

What we eat everyday

Turkish-Spiced Eggs

Posted by fourclankitchen on January 30, 2011

When I was in graduate school, I had a Turkish friend, who made these very simple and tasty eggs.   She boiled the eggs, drizzled them with a bit of oil, a lemon and some spices.  The eggs looked beautiful and good enough to serve when you have people over or to take to a picnic.  See for yourself.


6 eggs or any number you want

1/2 tsp. good quality olive oil

A few drops of lemon juice

A dash of  Hungarian Sweet paprika

A pinch of dried  basil (or any other dried herb)

Salt to taste.

1.  Boil the eggs.  If you never have, here is how.  Immerse eggs in cold water in a sauce pan and bring to a boil.  Then turn off the heat, cover and let stand for 10 min.  Dump the hot water and rinse the eggs in several changes of cold water.  Peel by striking the egg against your sink or a bowl, so that the shell cracks. Then pick off the shell and the membranes beneath the shell.  If bits of shell still stick to the eggs, rinse off the egg under cool tap water.

2. Cut eggs lengthwise and arrange on a serving plate.  Drizzle oil and lemon, then salt, paprika and basil.  Serve at room temperature.


2 Responses to “Turkish-Spiced Eggs”

  1. I have never, ever made a deviled egg with out mayo. I love the idea of using olive oil and lemon juice. Perfect! These are beautiful!

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