Name: Tahini & Olive Deviled Eggs with Mint & Sumac
Yield: Makes 10
Ingredients: 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

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.

Tahini & Olive Deviled Eggs with Mint & Sumac

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings/Yield

Makes 10

Ingredients

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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.

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5 boiled eggs
1 Tbsp tahini
2 Tbsp water
1 Tbsp chopped black olives
Salt to taste

Directions

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.