Mold Detox Friendly Za'atar-Tahini Avocado Deviled Eggs
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Learn more →Ingredients
6 servings
For the eggs
- 6 large eggs
For the filling
- 1 ripe avocado, halved and pitted
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp za'atar
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 1 tsp za'atar, for garnish
- 1 tbsp extra virgin olive oil, for drizzling
- ¼ tsp sumac (optional)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes, until completely cold to the touch.
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