Devilled eggs with tahini and za’atar

Name: Devilled eggs with tahini and za’atar
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 medium eggs at room temperature; 75g good-quality mayonnaise or thick Greek yoghurt; 30g tahini; 2tbsp lemon juice; Sea salt and black pepper; 1heaped tbsp finely chopped flat-leaf parsley; 1good sprinkle of za’atar to serve; Pickled Turkish chillies to serve (optional)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Ravinder Bhogal

Ingredients

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8 medium eggs at room temperature75 grams good-quality mayonnaise or thick Greek yoghurt30 grams tahini2tbsp lemon juiceSea salt and black pepper1heaped tbsp finely chopped flat-leaf parsley1 gramsood sprinkle of za’atar to servePickled Turkish chillies to serve (optional)

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Instructions

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Step 1

Bring a large saucepan of water to a boil, then gently submerge the eggs and boil them for 10 minutes. Drain, then rinse under cold running water until cool. Carefully peel the eggs, then slice each one in half vertically.

Step 2

Scoop out the yolks using a teaspoon, then push them through a fine sieve into a bowl (or just mash with a fork until smooth). Add the mayonnaise, tahini and lemon juice, season and stir to combine.

Step 3

Use a teaspoon to spoon the egg yolk mixture back into the egg-white hollows (or transfer to a piping bag with a star nozzle, if you have one). Finish with a sprinkling of parsley and za’atar, and serve with pickled chillies to bring a little heat and to cut through the richness of the yolks, if you like.