Prep 5 mins
Cook 10 mins
Fresh homemade tahini is preferred for this recipe; or the best jarred tahini you can find. Adapted from the International Vegetarian Cookbook. Note: I added the mayonnaise;-as on its own, the mixture seemed too dry. Omit the mayonnaise if you wish. You could also if desired, use plain yogurt (drained) in place of mayonnaise.
- Peel the eggs, cut in half and scoop out the yolks.
- In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
- Divide and spoon the mixture into the egg halves.
- Garnish with sumac and parsley leaves.
- Cover well and refrigerate until ready to serve.
Excellent!! I'm not crazy with deviled eggs usually, but this was wonderful. I omitted the cilantro because I had none - it's hard to get here. Also I didn't use mayo but used 1 more tablespoon tahini instead, which worked perfect. Thanks for posting this keeper!
Made for Ramadan Tag 2010.
Great! The mayo was a perfect touch to enhance the consistency of the filling. I also changed the garnish-- I used paprika and cilantro, and it was quite tasty. Thanks for a keeper!
This was really good. I wouldn't go out and especially buy tahini just to make these, but if you already have some around (like if you just made hummus, like me!), definitely give this a try.