Ingredients
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6
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2
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2
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Deviled Eggs With Tahini, Fresh homemade tahini is preferred for this recipe; or the best jarred tahini you can find Adapted from the International Vegetarian Cookbook Note: I added the mayonnaise;-as on its own, the mixture seemed too dry Omit the mayonnaise if you wish You could also if desired, use plain yogurt (drained) in place of mayonnaise , I like trying different deviled egg recipes and this was different and good! I scaled the recipe down to 2 eggs and kind of eyeballed the ingredients Thanks Cookgirl, I enjoyed Made for N A M E tag , A nice change with tahini & sumac used large eggs and felt the need to add extra mayonnaise (before the recipe had yogurt in the ingredients list) as the filling was too dry with the said amount and my tahini was pretty thin too used sea salt plus the rest for a different addition to breakfast Made for Veggie Swap 31 ~ February 2011
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Steps
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1
Done
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Peel the Eggs, Cut in Half and Scoop Out the Yolks. |
|
2
Done
|
in a Small Bowl, Mash the Egg Yolks. Stir in the Mayonnnaise, Tahini, Cilantro, Salt and Pepper. |
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3
Done
|
Divide and Spoon the Mixture Into the Egg Halves. |
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4
Done
|
Garnish With Sumac and Parsley Leaves. |
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5
Done
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Cover Well and Refrigerate Until Ready to Serve. |
