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.
Category
Appetizer
Servings/Yield
Makes 10
Author
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
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
For the spice blend
For the deviled eggs
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.
Recipe Note
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
