I’m not crazy about Deviled Eggs. I am however, crazy about hommus, and that’s what gave birth to these Tahini Deviled Eggs- well, sort of. You see, I am also crazy about buying everything in Crate & Barrel, so of course I had to own the novel Deviled Eggs plate I saw on one of my customary Crate & Barrel detours that are so inevitable that I find myself mindlessly and hypnotically walking there every single time I go to Mall of The Emirates.
Once I had impulsively purchased said plate, of course I had to then make Deviled Eggs- One Day. Never mind that the One Day came over a year after I bought the plate- better late than never, right? I blame my lack of an active social life for this unexpected delay in ending up using said plate.
Fast forward to last week, I had this box of beautiful edible flowers in my fridge, and I knew- I knew it’s time. This recipe was a total “winging it” kind of recipe, and it was (much to my pleasant surprise), a smashing success! I swapped mayo for some tahini paste and lemon juice, and this was a protein diet’s dream come true.
What makes this recipe really great is that it’s a perfect snack for entertaining. Whether you’re having an afternoon tea, a drinks and canapés event, or just want a side dish to fill table space on a family-style dinner, this one’s a winner. The best part is that you can make this a few hours ahead and pop it in the fridge! You can even boil the eggs the night before, make the filling, and keep it in an airtight container for up to two days. You can pipe the filling into the egg whites just before serving, or even a few hours before serving, as long as you keep everything refrigerated. The egg whites keep well in the fridge for up to two days too, so if you need something to “make ahead”, this will be right up your alley.