Tahini & Olive Deviled Eggs – La Boîte

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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.

Tahini & Olive Deviled Eggs with Mint & Sumac

Rated 4.2 stars by 6 readers

Category

Appetizer

Author

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

Servings/Yield

Makes 10

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Ingredients

For the spice blend

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.

For the deviled eggs

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

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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

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