Deviled Eggs With Tahini

READY IN: 15mins
Recipe by COOKGIRl

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.

Top Review by 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.

Ingredients Nutrition


  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.

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