Deviled Eggs with Za'atar
By Erica Perez
Rated 5.0 stars by 1 users
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 Za'atar, a Mediterranean blend featuring herbs, sumac and sesame seeds. It's the sumac that gives this seasoning its tangy flavor.
- 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 Za’atar to finish.