Deviled eggs are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard. Onionin invites you today to try out this tasty Arabic fusion recipe of labneh and dukkah deviled eggs that will blow your mind away!
1. Place a saucepan over medium heat, add 4 eggs and boil them until hard, about 8-10 minutes. Meanwhile, place a dry sauté pan on medium- low heat and dry toast the macadamia or hazelnuts for a couple of minutes tossing them around often.
2. Repeat with the coriander seeds, cumin seeds and sesame seeds, all in one go, until they are aromatic or golden, about 2 minutes. Transfer the toasted macadamia and spice mixture to a spice grinder and grind them roughly for about 30 seconds.
3. Remove the saucepan which contains the eggs from the stove, turn off the heat, and drain the water, then quickly run the eggs under cold water to cool them down and make peeling them more manageable.
4. Once you’ve peeled them, slice through the egg lengthwise, remove the yellow yolk and transfer the yolk to a bowl. To the bowl, add the yogurt, the toasted and ground nut and spice mixture, cucumber, half the mint and a pinch of salt.
5. Mix well, taste and season with salt and pepper.
6. Spoon a little of the yolk mixture into the craters of the egg whites and sprinkle with a dusting of sumac and mint, if desired.