Deviled Eggs with Za'atar
Deviled Eggs with Za'atar
Deviled Eggs with Za'atar
By Erica Perez
14-16
Easter: An excellent opportunity to feed my egg obsession. I love eggs every which way, but deviled eggs are a special treat. I think it's the zing of mustard in the creamy filling that makes my heart sing. This recipe boosts that great tartness with the addition of Za'atar, a Mediterranean blend featuring herbs, sumac and sesame seeds. It's the sumac that gives this seasoning its tangy flavor.
Ingredients
- 8 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon lemon juice
- 1 tablespoon minced shallot
- 1 teaspoon Oaktown Spice Shop Za’atar, plus more for sprinkling
Directions
- Slice the eggs in half and scoop out the yolks. Using a whisk, combine the yolks with the remaining ingredients until creamy and well blended.
- Put the yolk mixture in a ziplock bag and cut the tip off one of the corners. Squeeze the mixture into the egg halves one at a time. (Or just spoon the filling in.) I like to overstuff them, which means I end up with one or two unused egg white halves.
Sprinkle each egg with Za’atar to finish.
Erica, thank you for the delicious sounding recipe. I have zahtar in my spice cabinet but have never used it. I never knew hoe until now. :)