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,
Fiesta Friday and other fun parties here.
25 thoughts on “Za’atar Deviled Eggs”
Looks delish! 🙂
Thanks! They were delicious indeed! I can’t wait to enjoy them again over the long weekend. 🙂
Congrats on your move, Julia! These deviled eggs look fantastic! I still haven’t tried za’tar but hear such amazing things about it 🙂
Thanks, Kelly! I’m so happy to have gotten a big bag of it to play with! Hope you can find some out west!
Soooo I’m going to have to find some of this za’atar and put it in everything! It sounds really delicious. Devilled eggs tend to be a lot of the same, so it’s great to see a new twist!
Yes, you definitely need to try za’atar! It’s so good!
Thse sound so tasty. Thanks for sharing! Happy FF and have a lovely weekend! 🙂
It’s so nice to be able to share recipes again. Hope your weekend has been good. 🙂
Weekend was exhausting and crazy. Hope to relax soon. Thanks for the wishes – hope you are having a fabulous time. 🙂
What a wonderful twist to deviled eggs! Happy FF! 🙂
Thanks! I hope you are having a lovely weekend too! 🙂
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 …
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. 🙂
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!
Thanks, Angie! I hope the eggs turn out well for you. Our guests today liked them too. 🙂
I am also in love wit Za’atar. It’s such fun to explore the flavors of other cuisines.
Yes, culinary exploration is very fun. My next thing to try is harissa. 🙂
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
How fun! We are always interested in finding good restaurants that are new to us. Send some recommendation if you get a chance. 🙂
I just made my own za’atar!! This sounds yummy.
I wish I could taste it! Every za’atar recipe is a little different. Did you use oregano or thyme?
Thyme, toasted sesame seeds, sumac, & coarse salt. Good! 🙂
I don’t have ant Za’atar but do have some Sumac that I could try this with!
Yes, you could make your own spice blend with sumac and thyme or oregano. Another commenter here did just that!