Falafel-Spiced Deviled Eggs Recipe
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5
3 reviews
Excellent
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Servings
4 servings
Falafel-Spiced Deviled Eggs Recipe
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Falafel spice adapted from here.
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Ingredients
For the Falafel Spice:
- 2 garlic cloves, grated or minced
- 1 teaspoon sumac
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1 teaspoon kosher salt
For the Deviled Eggs:
- 1 cup breadcrumb preferably fresh
- 2 tablespoons extra virgin olive oil
- kosher salt
- 6 egg hard-boiled, peeled and halved
- 3 tablespoons mayonnaise
- 3 tablespoons hummus
- 1 tablespoon lemon juice freshly squeezed
Falafel Spice, for sprinkling
Torn mint, for sprinkling
Torn Italian parsley, for sprinkling
Instructions
- Start by making the Falafel Spice. Combine garlic, sumac, red pepper, coriander, cumin and kosher salt in a small bowl, stirring until evenly combined. Set aside.
- Cook breadcrumbs in olive oil in a medium skillet over heat until golden and crunchy (about 5 minutes), stirring occasionally. Transfer to a paper towel-lined plate and set aside.
- Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, hummus and lemon juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.
- To serve, spoon or pipe the yolk mixture into the well of each egg white. Top each egg with a sprinkling of breadcrumbs and falafel spice (you'll have leftovers of both). Finish with a sprinkling of torn mint and parsley.
Notes
- *Leftover Falafel Spice should be stored in the refrigerator. It's incredible sprinkled on hummus, salad greens, roasted root vegetables or on just plain hard-boiled eggs.
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Overall Rating
5
3 reviews
Excellent
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