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.