Tahini Deviled Eggs Recipes

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

TAHINI DEVILED EGGS

Steps:

• Cover eggs with water in a saucepan and bring to a boil. Add baking soda to water, and cook about 12-15 minutes.
• Remove eggs from boiling water and immediately place into a bowl of cold water with ice.
• Peel eggs, being cautious not to nick the egg whites.
• Halve eggs, scoop out egg yolks, and place yolks into a food processor (or, if you don't have a food processor, mash yolks thoroughly with a fork). Refrigerate the whites for later.
• Blend yolks with date syrup/honey, water, and tahini until smooth. Fold in minced cucumber and serrano pepper and season to taste.
• Let filling cool in fridge for an hour-overnight. In the meantime, prepare toppings.
• Whisk together yogurt, lemon juice, and paprika. Set aside.
• Once eggs and mixture are cooled, use a piping bag (or spoon) to carefully fill each egg white with a generous dollop of yolk mixture.
• Drizzle with yogurt mixture, and sprinkle generously with remaining toppings.

DEVILED EGGS WITH TAHINI

Steps:

• 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.

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

HOMEMADE TAHINI!

Steps:

• Preheat the oven to 350°F.
• Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
• Do not brown.
• Cool.
• Put the sesame seeds in a blender or food processor fitted with the metal blade.
• Add the vegetable oil.
• Process to a smooth paste, about 5 minutes.
• Add more oil if necessary, to bring the paste to a thick pouring consistency.
• Tahini will keep stored in a tightly covered jar in the refrigerator for several months.