These deviled eggs lean heavily on Mediterranean flavors to create a nutty, sesame-forward snack. Deliciously addictive, you'll find yourself popping these protein-rich treats into your mouth one after another.
These eggs travel well, and since there's no mayonnaise in them, they're perfect for picnics or summer barbeques.
The tahini (which is a ground sesame paste) and sesame seeds stay true to this recipe's Mediterranean roots, but then I added an unorthodox dash of maple syrup for just a touch of sweetness, since I always have good-quality Maine maple syrup on hand.
And I think it all works really well together.
One note, be sure you steam your eggs instead of boiling them to ensure that they peel easily and make picture-perfect halves to stuff with the flavorful filling.
(Scroll down for the printable recipe)
Maple Garlic Tahini and Greek Yogurt Deviled Eggs
6 eggs, hard-cooked
1/4 cup plain Greek yogurt
3 tablespoons tahini
2 tablespoons Maple syrup
1 clove garlic, minced
Squeeze of lime juice
Black and white sesame seeds, for garnish
Kosher salt
White pepper
Peel the eggs and have them lengthwise. Use a small spoon to carefully remove the yolks and add them to a medium bowl.
Add the yogurt, tahini, maple syrup and garlic. Mash with a fork until smooth, then add a squeeze of lime juice and season to taste with salt and pepper.
Add water, if necessary, and whisk until the filling is smooth and will pipe nicely.
Place egg white halves on a deviled egg tray or platter. Using a 1/2" round piping tip and pastry bag, pipe the filling into the egg whites. Garnish with the sesame seeds.
Refrigerate any leftovers and eat within 2 or 3 days.
