Tahini & Olive Deviled Eggs
Nutty tahini and briny olives give this filling a savory jolt. The tang of sumac keeps it feeling light and adds a beautiful red hue.
Nutty tahini and briny olives give this filling a savory jolt. The tang of sumac keeps it feeling light and adds a beautiful red hue.
Rated 4.2 stars by 6 readers
Appetizer
Makes 10
1 teaspoon dried mint (1 gram)
1 teaspoon sumac (3 grams)
1⁄4 teaspoon Tellicherry peppercorns (1 gram)
Finely grind together the mint, sumac, and peppercorns.
5 boiled eggs
1 Tbsp tahini
2 Tbsp water
1 Tbsp chopped black olives
Salt to taste
Peel and cut the hard-boiled eggs in half. To get clean cuts, use a very sharp knife and wipe the blade after each cut.
Pop-out the yolks and place them in a medium bowl and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the tahini, water, 1 1⁄4 teaspoons of the spice blend, and chopped olives. Mash and stir until smooth. Season to taste with salt.
Evenly divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
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