4 large eggs
1 tablespoon of butter,softened
1/ 4 cup of shelled walnuts, ground
2 tablespoons of minced fresh dillPinch of salt
1 tablespoon of adzhika or hoot Mexican salsa
Hard-boil the eggs and allow them to cool; separate the yolks from the whites. Mash the yolks with softened butter. Stir in the ground walnuts, dill, salt and adzhika.Turn out onto a serving plate and surround with chopped egg whites. Serve at cool room temperature.
For a creamier salad, do not separate the hard-boiled eggs. Mash the eggs with 3 tablespoons of softened butter, ground walnuts, dill, 2 tablespoons each of minced cilantro and scallion (white part only) and 1/8 teaspoon of salt. Sprinkle 2 tablespoons of pomegranate seeds on top of the salad for garnish.