Description
A refreshing and unique twist on classic deviled eggs featuring preserved lemon and Dukkah for flavor.
Ingredients
Scale
- 6 (large) hard boiled eggs, peeled
- 31/2 teaspoons mayonnaise
- 1 tablespoon finely chopped preserved lemon
- 11/2 teaspoon Dukkah spice
- Additional Dukkah spice (for garnish)
Instructions
- Boil & Cool Eggs: Start by boiling your eggs until they are just right. Once the time’s up, cool them off in ice water to make peeling easier. You want them cold to handle comfortably, avoiding any pesky shells sticking to the whites. Using fresh eggs might make peeling a challenge, so older ones work best.
- Peel & Slice Eggs: Gently peel each egg under running water to help remove stubborn shells. Cut them in half lengthwise and carefully scoop out the yolks into a mixing bowl. The whites should stay intact for filling later. Avoid rushing this part; you want pretty egg halves for presentation!
- Mix Filling Ingredients: Combine the yolks with mayonnaise, diced preserved lemon, and Dukkah. Mash until smooth and creamy, giving it a good mix. This is where the flavor gets built up, so taste as you go! If it feels too thick, you might want to mix in a bit of water or extra mayo.
- Pipe & Fill Egg Whites: Grab a piping bag and fill it with your yolk mixture. Pipe the filling back into the egg whites for a nice, neat look. You will want to make them look appealing, so do not rush this part. If the mixture is too thick and hard to pipe, just add a splash of water until it flows a bit easier.
- Garnish & Serve: Sprinkle a bit of extra Dukkah on top of each filled egg for that added crunch and flavor. They should look inviting and ready to wow your taste buds. Serve them right away or chill for a bit; just do not let them sit too long or they might lose their charm!
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: If eggs are tough to peel after boiling, opt for older eggs or chill them immediately in ice water for easier handling.
- When finding the yolk mixture too thick, a dash of water or extra mayonnaise can help achieve a smoother, piping consistency.
- If the deviled eggs lack flavor, consider tweaking the quantities of preserved lemon and Dukkah spice to suit your taste buds.
- For a creamier filling, an extra1/2 teaspoon of Greek yogurt can replace mayonnaise, offering a lighter twist while maintaining flavor.
- When presenting, using a piping bag can help create a tidy and appealing look for your deviled eggs, making them more inviting.
Nutrition
- Serving Size: 1 half
- Calories: 50
- Sugar: 0g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2.5g
- Cholesterol: 63mg