Tahini & Olive Deviled Eggs with Mint & Sumac
- Author
- Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
- Servings
- Makes 10
- Category
Appetizer
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
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.
