Tahini Deviled Eggs Recipes

DEVILED EGGS WITH TAHINI

Deviled Eggs With Tahini image

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.

Provided by COOKGIRl

Categories Southwest Asia (middle East)

Time 15m

Yield 6 eggs

Number Of Ingredients 8

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
ground sumac
fresh parsley leaves

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.

Nutrition Facts : Calories 125.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 187.8, Sodium 100.6, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 7.2

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