Tahini Deviled Eggs

Tahini Deviled Eggs

12- 14 eggs

For the filling:

12 egg yolks from hard boiled eggs

3 ounces labneh

1 tablespoon Italian parsley leaves, finely chopped

¼ teaspoon lemon juice, freshly squeezed

½ cup Tahini prepared (recipe below)

heavy pinch Aleppo chili flake

zest from 1 lemon

For garnish:

sumac

za’atar

crispy pita

Egg cooking procedure:

Bring water to a boil, carefully drop eggs into boiling water and gently simmer for 10-11 minutes. Transfer eggs to a bowl and run under cold water (not ice water) until cool. Gently crack the shell all around before peeling.

Cut the eggs in half widthwise and trim the bottoms just a sliver to help the egg cups sit up straight on your serving platter. Remove the egg yolks and set aside in a bowl. Make the deviled egg filling and transfer to a piping bag.

Make the filling:

Combine all ingredients for the filling in a food processor, pulse until very smooth. Scrap the sides as needed. Taste for seasoning. Transfer to a piping bag. Chill the filling before using. After filling, garnish with a sprinkle of sumac, za’atar and a little crispy pita.

For the crispy pita:

1 piece of thin pita

olive oil, as needed

kosher salt

Preheat your oven to 325˚F. Line a baking sheet with parchment paper. cut the pita short, thin strips and transfer to a bowl. Drizzle generously with olive oil and season with kosher salt. Arrange in a single layer on a baking sheet. Bake until golden brown and crispy, about 8-10 minutes.

Prepared tahini:

½ cup tahini paste shaken or stirred well, Zoon brand is our favorite

1 cup water

1 tablespoon kosher salt

Whisk everything together until smooth.