Description
A twist on classic deviled eggs with tahini and za’atar.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon za’atar
- Salt to taste
- Paprika for garnish
Instructions
- Hard boil the eggs for 10-12 minutes.
- Cool the eggs in ice water for 5 minutes.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add tahini, lemon juice, za’atar, and salt to the yolks.
- Mash until smooth and well combined.
- Fill the egg whites with the yolk mixture.
- Sprinkle paprika on top for garnish.
Notes
- Adjust tahini for creaminess.
- Use fresh za’atar for better flavor.
- Serve chilled for best taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Deviled Eggs, Tahini, Za'atar, Appetizer