Deviled Eggs With Tahini

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.

• Ready In: 15 mins
• Yields: 6 eggs

Ingredients

• 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.