Deviled Eggs with Tahini
Elevate your appetizer game with these creamy, flavor-packed Deviled Eggs with Tahini! This unique twist on the classic deviled egg swaps traditional mustard for rich, nutty tahini, creating a velvety filling that’s bursting with Middle Eastern-inspired flavors. A hint of lemon juice adds brightness, while garlic powder, cumin, and a dash of paprika deliver a warm, aromatic kick. Perfectly cooked eggs are the foundation for this elegant dish, and a sprinkle of fresh parsley ensures a beautiful, fresh finish. Ready in just 25 minutes, this recipe is both quick and easy—ideal for entertaining or simply upgrading your snack routine. These deviled eggs are as delicious as they are visually stunning, making them a crowd-pleasing addition to any gathering.
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Ingredients
- 6 Large eggs
- 2 tablespoons Tahini
- 2 tablespoons Mayonnaise
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh parsley (optional, for garnish)
Directions
Step 1
Place the eggs in a single layer in a large pot and cover them with cold water, about 1 inch above the eggs.
Step 2
Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the eggs simmer for 9-10 minutes.
Step 3
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes.
Step 4
Peel the eggs under running water for ease, then slice each egg in half lengthwise.
Step 5
Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
Step 6
Mash the yolks with a fork until smooth. Add tahini, mayonnaise, lemon juice, garlic powder, ground cumin, salt, and black pepper to the yolks. Mix until well combined and creamy.
Step 7
Taste and adjust seasonings if necessary.
Step 8
Spoon or pipe the yolk mixture back into the egg white halves, dividing the filling evenly among the 12 halves.
Step 9
Dust the tops of the filled eggs with paprika and sprinkle with chopped parsley, if using.
Step 10
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
| Serving size | (381.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 858.9 |
| Total Fat 70.6g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1146mg | 0% |
| Sodium 1115.5mg | 0% |
| Total Carbohydrate 19.7g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 0.5g | |
| Protein 43.1g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 2497.4mg | 0% |
| Iron 10721.2mg | 0% |
| Potassium 607.4mg | 0% |
Source of Calories