Are leftover Easter eggs taking up space in your refrigerator? Wondering what to do with them?
Forget about deviled eggs!
I've resurrected a couple of recipes we’ve posted in the past - Teereet (Tirit) and Armenian Potato-Egg Salad. So...go to your fridge, and get cracking!
Teereet (Tirit): an Easter-time treat
Technically, you're supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!
Ingredients:
6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Directions:
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.
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| Teereet: A Kalajian family favorite! |
Teereet (Tirit): an Easter-time treat
Technically, you're supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!
Ingredients:
6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Directions:
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.
Armenian Potato-Egg Salad
Yield: 4-6 servings
Ingredients:
1 lb. boiled potatoes, peeled, cooled and sliced
4 hard-cooked eggs, peeled and roughly chopped
½ cup parsley, chopped
1 small onion, finely chopped
Dash allspice
Salt and pepper to taste
Olive oil, to taste
Directions:
1. Place sliced potatoes and chopped eggs in a large mixing bowl.
2. Gently toss in the parsley, onion and seasonings.
3. Lightly dress with a little olive oil.
(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)