Pecan Free Za'atar-Tahini Avocado Deviled Eggs
Total time42 min
Prep time20 min
Cook time12 min
5.0(25)
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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
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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