Deviled eggs first became popular after World War II and have been a staple at picnics and parties ever since. They’re easy to prepare, packed with protein, and make the perfect, two-bite finger food.
Known in other parts of the world as angel eggs, stuffed eggs, or dressed eggs, the term “deviled” comes from the process of adding a hefty dose of spice or seasoning to something. The traditional U.S. version of deviled eggs has remained unchanged since the 1940’s and features mayonnaise, mustard, pickle relish, and a sprinkling of paprika.
In this recipe, we put a Middle-Eastern spin on the all-American classic. Plain Greek yogurt takes the place of mayonnaise, thus lightening up the dish, while the Zaatar adds a delicious tang and amazing aroma. The quality of the Zaatar is essential for making these to die for deviled eggs. We use Tyme Foods’ Pure Blend which contains no fillings or additives – just high grade and flavorful wild thyme, sumac, and roasted sesame seeds ingredients.
Zaatar Deviled Eggs
Yield: 6 eggs/12 halves
6 hard boiled eggs*
2 tablespoons plain Greek yogurt
juice of 1 lemon (about 2 tablespoons)
1 tablespoon feta cheese crumbles
2 teaspoons Zaatar (Tyme Foods) + additional for sprinkling
- Carefully peel the hard boiled eggs and slice in half lengthwise. Remove the yolks and place in a food processor or bowl.
- Add the Greek yogurt, lemon juice, and 2 teaspoons of Zaatar to the egg yolks and blend until smooth and creamy. If not using a food processor, mash the mixture with a potato masher or fork until as smooth as possible.
Transfer the mixture to a Ziploc bag and snip the corner edge off. Pipe the mixture into the egg whites and sprinkle with feta cheese.
- Finish the deviled eggs with a generous sprinkling of Zaatar and refrigerate until ready to serve. (Can be made up to a day ahead of time.)
*For perfectly cooked hard boiled eggs: Place the eggs in a large saucepan and fill with water until covered by about 2 inches. Bring the water to boil. Once boiling, cover the saucepan, turn off the heat and let stand for 12 minutes. After 12 minutes, rinse under cold water to stop the cooking process.