Our move from Saskatchewan to the Chicago area is finally over. And one of the perks of living near a major city is that I now have greater access to spices of the world. Za’atar is one of my favorite discoveries ever when it comes to spice blends. I bless the day that my dear friend who lived in Jordan introduced me to such a glorious blend of thyme, sumac, and sesame seeds.
That was two years ago, and I have been on a quest to find a local source for za’atar ever since. I certainly did not expect to find a large bag of green za’atar waiting for me on the shelves of the nearest Meijer store. But there it was! And now I am going to put it on “all the things!”
Za’atar is unique and versatile enough to go on anything from chicken to bread to eggs. I have already packed these delicious eggs for my daughter’s school lunch (which she thoroughly enjoyed).
Next, I am planning to serve a platter of these deviled eggs over Labor Day weekend. The perfect blend of spices makes the eggs taste exotic without overpowering their classic appeal. My family really enjoys them, and I am confident this updated potluck classic will be a hit with the relatives too.
Za'atar Deviled Eggs
- 6 to 8 hard-boiled eggs, peeled
- 3 to 4 tablespoons mayonnaise
- 1 teaspoon za’atar spice blend*, plus more for sprinkling
- 1/2 to 1 teaspoon fresh lemon juice
- 1 Tablespoon chopped green onion, optional
- sea salt, to taste
- smoked paprika, for sprinkling, optional
- cilantro or parsley, optional, for garnish
- Slice cooled eggs in half lengthwise. Gently remove yolks and mash with a fork in a medium bowl. Add mayonnaise, lemon juice, and za’tar and blend briskly until smooth. Add sea salt to taste.
- Stir in green onions, if using, until well incorporated.
- Use a small spoon (or plastic bag with a corner snipped) to place portions of egg yolk mixture into hollow egg whites. Sprinkle filled eggs with za’atar and paprika. Cover and chill until ready to serve.
*The Ziyad brand, which I bought, uses wheat in the blend. You can blend your own to make it gluten-free, like this homemade za’atar recipe.
I’m bringing this dish to Allergy Free Wednesday,