Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
Rub the skins off of the hazelnuts as much as possible.
Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
Remove from the oil and roll in the Dukkah.
Serve immediately with a light salad for an appetizer, or as is for a quick snack.