Deviled eggs are comfort food for most of us, so how can they be fancy? Adding hummus and za’atar not only makes these Middle Eastern Deviled Eggs fancy, but amazingly delicious!
Wendy at Wholistic Woman is hosting this week’s #SundaySupper which is all about fancy appetizers. With all those awards shows just around the corner, we’re putting our best nibbles forward for all your party or watching needs. From palmiers to steak bites, there’s something for everyone.
I know. I hear ya! You’re saying, “But Christie, deviled eggs ARE NOT fancy! They’re comfort food for most of us. How can you say these are fancy deviled eggs?”
First off, just LOOK at them. You can tell they’re not your typical deviled eggs. These eggs are definitely kicked up and taste like they’re from a fancy schmancy restaurant. A Middle Eastern one, in fact.
You see, these Middle Eastern Deviled Eggs have intricate and complex flavors. It’s not just egg yolks, mayonnaise, and sweet relish. It’s not even dill relish. There’s NO relish in these babies.
I’ll get to what’s in them in a minute. But first I want to tell you how this idea came up. You see, Mom has been here for a few weeks now. She’s helping a friend recover from back surgery. The friend can’t drive while she’s on certain medications for her back.
While Mom was staying with us, this event popped up and we started thinking of ideas for fancy appetizers. I can’t even remember most of the ideas we played with. Something with puff pastry, some kind of palmier or bruschetta; just throwing ideas out there.
Then we thought about taking something normal and elevating it. Kicked up wings or nachos or potato skins; something like that. Then I mentioned deviled eggs. You can put anything you want in the filling for a deviled egg. But I wanted it to be something way into left field of normal or traditional. It had to be something creamy already. Not avocado…don’t want to go down that route. Cheese? No. Maybe later. Hummus!!
But what kind of hummus? Traditional, jalapeno, red pepper, olive. Olive. Kalamata olive! AND red pepper! Greek with some yogurt? Lemon and dill? No. Olives, hummus, roasted peppers; why not Middle Eastern? Add some sumac or harissa? Za’atar!! It has that “what is that interesting flavor” quality about that most don’t recognize.
Told you I’d get to what’s in these eggs that makes them fancy, didn’t I? These eggs have your standard egg yolks and some mayonnaise, but they also boast two kinds of hummus; kalamata olive and roasted red pepper. They also have some za’atar in the mixture, too.
The combination of the two hummus flavors ensures that one doesn’t overpower the other. It also adds to the super creamy texture of these Middle Eastern Deviled Eggs. They also play off the za’atar which you can see flecked throughout the eggs.
These definitely ARE NOT your Nana’s deviled eggs. Not that I don’t love a good, southern style deviled egg, but this just goes to show you how even comfort foods can be fancified!
Set these out for your guests and I know they will definitely be a conversation starter starter. Get it? Starter as in appetizer? Anyway, your guests will want to know what’s in these elegant looking eggs. Once they take a bite, they’ll want the recipe. They might even start to think of their own way to kick up some comfort food.
What’s your favorite way to serve deviled eggs? Have you ever tried to fancify them?
Deviled eggs are comfort food for most of us, so how can they be fancy? Adding hummus and za'atar not only makes these Middle Eastern Deviled Eggs fancy, but amazingly delicious!
- 8 large eggs
- 2 tablespoons Kalamata olive hummus
- 3 tablespoons roasted red pepper hummus
- 1/4 cup roasted red peppers
- 2 tablespoons mayonnaise
- 2 teaspoons za’atar
- 1 teaspoon sumac
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Place the eggs in a medium pot of water and cover with cold water. Bring to a boil, cover, and remove from heat. Allow to rest 12 minutes before draining.
- While the eggs are cooking, prepare the za’atar. Combine the ingredients in a small bowl and set aside.
- Fill the pot with cold water and allow to sit at least 10 minutes. Drain, cover, and lightly shake the eggs in the pot until some of the shell starts to come off. Peel the eggs completely, rinse, and slice in half.
- Remove the yolks and place in a food processor along with the hummus, roasted red peppers and mayonnaise. Process until the yolk mixture is smooth and creamy.
- Add the za’atar to taste starting with 1/2 teaspoon. I wound up with 2 teaspoons, but sumac is an interesting flavor that might be powerful to some; so, start light and taste often.
- Pipe or spoon the yolk mixture into the egg halves, garnish with za’atar, roasted red peppers, or Kalamata olives, and serve.
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