by Erica Perez March 26, 2016

Easter: An excellent opportunity to feed my egg obsession. I love eggs every which way, but deviled eggs are a special treat. I think it's the zing of mustard in the creamy filling that makes my heart sing. This recipe boosts that great tartness with the addition of Zahtar, a Mediterranean blend featuring herbs, sumac and sesame seeds. It's the sumac that gives this seasoning its tangy flavor.

Adapted from a recipe by Tilted Skillet.

Makes 14-16 deviled eggs


8 hard-boiled eggs

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tsp fresh thyme, minced

1/2 tsp white wine vinegar

1/2 tsp lemon juice

1 tbsp minced shallot 

1 tsp Zahtar, plus more for sprinkling


Slice the eggs in half and scoop out the yolks. Using a whisk, combine the yolks with the remaining ingredients until creamy and well blended. 

Put the yolk mixture in a ziplock bag and cut the tip off one of the corners. Squeeze the mixture into the egg halves one at a time. (Or just spoon the filling in.) I like to overstuff them, which means I end up with one or two unused egg white halves. 

Sprinkle each egg with Zahtar to finish.  

Erica Perez
Erica Perez


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