Deviled eggs, once a mainstay of cocktail parties in the eighties, have made a comeback. They’re served in restaurants in cities like New York and L.A. as starters, sitting pretty on plates with their centers perfectly piped into high puffs. Garnished and flavored with beets, pickles, caper berries, jalapeno peppers and more, there’s no end to the creativity that people now apply to the once boring deviled egg. 

Eggs are one of those things that do so well with a dollop of mayonnaise. Even those who claim to absolutely hate mayonnaise can’t help but indulge in a deviled egg or two when they’re being passed around at a cocktail or holiday dinner. Deviled eggs look pretty, they’re easy to eat and you can even make the argument that they’re kind of healthy – they’re essentially keto, no? 

Deviled eggs get their flavor from paprika, and our variation on deviled eggs is our use of dukkah, an Egyptian spice blend that’s a flavorsome combination of fennel, sesame, coriander, cumin as well as crushed almonds and hazelnuts. The taste is toasty, smokey and yet somehow sweet. We make our deviled eggs by incorporating Dukkan Egyptian Dukkah as we’re combining the eggs yolks with mayonnaise before piping it into the egg whites. 

Because of the nutritional value of eggs, we’d recommend serving these as a supper for children with some carrots and pita bread. Even the fussiest eaters would get on board with this simple deviled eggs recipe with dukkah.