Deviled Eggs With Tahini Food

TAHINI DEVILED EGGS

Steps:

• Cover eggs with water in a saucepan and bring to a boil. Add baking soda to water, and cook about 12-15 minutes.
• Remove eggs from boiling water and immediately place into a bowl of cold water with ice.
• Peel eggs, being cautious not to nick the egg whites.
• Halve eggs, scoop out egg yolks, and place yolks into a food processor (or, if you don't have a food processor, mash yolks thoroughly with a fork). Refrigerate the whites for later.
• Blend yolks with date syrup/honey, water, and tahini until smooth. Fold in minced cucumber and serrano pepper and season to taste.
• Let filling cool in fridge for an hour-overnight. In the meantime, prepare toppings.
• Whisk together yogurt, lemon juice, and paprika. Set aside.
• Once eggs and mixture are cooled, use a piping bag (or spoon) to carefully fill each egg white with a generous dollop of yolk mixture.
• Drizzle with yogurt mixture, and sprinkle generously with remaining toppings.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.