SIMPLE DEVILED EGGS RECIPE WITH DUKKAH
½ cup mayonnaise
2 teaspoons white vinegar
2 teaspoons mustard
Pinch of salt
3 tablespoons Dukkan Egyptian Dukkah
Boil your eggs and then allow to cool before gently peeling them. Running the eggs under cool water helps them to cool faster and be easier to handle and peel afterwards.
Slice your eggs and scoop out the cooked yolks and place these yolks in a bowl. Plate your eggs whites on a flat plate.
Combine your egg yolks, mayonnaise, white vinegar, mustard, salt and Dukkan Egyptian Dukkah. You can use a spatula for this and mix by hand.
Once fully combined, put the egg yolk into a piping bag and pipe the mixture back into the egg whites.
Add a light decorative sprinkle of dukkah before serving the deviled eggs. You can store this in the fridge and cover it before serving for about 3 hours ahead of time.