Deviled eggs with creamy tahini and za’atar from Season: Big Flavors, Beautiful Food (page 144) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for walnut oil.

  • Kduncan on April 21, 2020

    Easy Deviled Egg recipe, as FrenchFoodie put, it was too tahini forward for our palates too, unlike most deviled egg plates we couldn't get through all 12 easily. We also dusted them with Za'tar as we love the spice mix and wanted more of it.

  • SheilaS on May 11, 2019

    I enjoyed this variation on deviled eggs. They lack the sharp bite of versions with mustard or horseradish but are still delicious. I found the tahini flavor to be noticeable but not overwhelming.

  • Frenchfoodie on January 05, 2019

    This was quick and easy to pull together and the filling piped beautifully. I found it too tahini forward for me (like eggy hummus) so would dial that back a bit in future. Served garnished with black sesame seads as a nod to the za’atar, on bed of watercress. Though tbh the seeds looked like bugs in the cress - one to shake on before plating in future.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.