Devilled eggs with creamy tahini and za’atar
Bring back devilled eggs, the perfect retro canapé, with a twist. The rich, creamy tahini filling is offset by zingy lemon juice and za'atar. Garnish with peppery mustard leaves (if you can find them) or micro greens.
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
Ingredients
- 6 hard-boiled eggs
- 60 g plain full-fat Greek yogurt
- 60 ml walnut oil or extra-virgin olive oil
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tsp za’atar
- 0.5 tsp fine sea salt
- 0.5 tsp ground white pepper
- 1 tbsp fresh chives, minced
- 12 micro greens leaves (baby mustard leaves)
- 6 hard-boiled eggs
- 2.1 oz plain full-fat Greek yogurt
- 2.1 fl oz walnut oil or extra-virgin olive oil
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tsp za’atar
- 0.5 tsp fine sea salt
- 0.5 tsp ground white pepper
- 1 tbsp fresh chives, minced
- 12 micro greens leaves (baby mustard leaves)
- 6 hard-boiled eggs
- 2.1 oz plain full-fat Greek yogurt
- 0.3 cup walnut oil or extra-virgin olive oil
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tsp za’atar
- 0.5 tsp fine sea salt
- 0.5 tsp ground white pepper
- 1 tbsp fresh chives, minced
- 12 micro greens leaves (baby mustard leaves)
Details
- Cuisine: American
- Recipe Type: Canapé
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Peel the eggs and halve lengthwise with a sharp knife. Using a teaspoon, carefully pop out the yolks and put in a large bowl.
- Add the yogurt, walnut oil, tahini, lemon juice, za’atar, salt, and pepper. Whisk the ingredients until creamy, light and smooth, 3 to 4 minutes. Taste and adjust the seasoning, if necessary.
- Transfer the yolk mixture to a pastry bag fitted with a large star tip. Pipe into the cavities of the egg white halves. Garnish with the fresh chives and microgreens (baby mustard leaves).
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
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