Za'atar Deviled Eggs | recipe by Swirls and Spice

Za’atar Deviled Eggs

Za'atar Deviled Eggs | Swirls and SpiceOur 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 Deviled Eggs - Packed for LunchZa’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

Ingredients:Za'atar Deviled Eggs | recipe by Swirls and Spice

  • 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

Directions:

  1. 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.
  2. Stir in green onions, if using, until well incorporated.
  3. 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,

Fiesta Friday and other fun parties here.

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25 thoughts on “Za’atar Deviled Eggs

  1. I bought za’atar recently but I had no idea it was quite so versatile – this looks abrilliant idea! Thanks for sharing this with us at FF! Have a lovely weekend, hopefully without any more boxes to unpack …
    Ginger x

    1. I’m glad to be back at Fiesta Friday! I do have more boxes downstairs that await me, but hopefully I can get to some of them today. All the essentials have been unpacked, so it’s easy to procrastinate on the rest. 🙂

  2. Perfect timing! I’m making deviled eggs for Labor Day. I was just going to use my regular recipe, the one calling for sweet relish, but your version with za’atar sounds so much more appealing! It’s time to change the old classic up a bit. Thanks for this, Julia. And congratulations on the move. Chicago is an exciting city!

  3. Hi Julia – hey I’m in the Chicago area too! I hope you like it here, its such a fun city. Let me know if you need restaurant recommendations. Love this recipe and now I’m intrigued to try Za’ater too. -Kat

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