Tahini Deviled Eggs 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.

THAI DEVILED EGGS

Steps:

• Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
• To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
• Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.

DEVILED EGGS WITH TAHINI

Steps:

• Peel the eggs, cut in half and scoop out the yolks.
• In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
• Divide and spoon the mixture into the egg halves.
• Garnish with sumac and parsley leaves.
• Cover well and refrigerate until ready to serve.