Deviled Eggs With Tahini

Cookgirl's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 6 eggs

• 6 hard-boiled eggs
• 2 tablespoons tahini
• 2 tablespoons mayonnaise (or plain yogurt-drained)
• 1 tablespoon fresh cilantro, minced (NOT dried cilantro!)
• salt, to taste
• cracked black pepper

Garnish

• ground sumac
• fresh parsley leaves

Directions:

1. Peel the eggs, cut in half and scoop out the yolks.
2. In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
3. Divide and spoon the mixture into the egg halves.
4. Garnish with sumac and parsley leaves.
5. Cover well and refrigerate until ready to serve.

Reviews

[Mia in Germany]

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.

[Starrynews]

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!

[Chef SuzyABC]

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.