Zaatar Deviled Eggs Recipe

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 freshness of the zaatar herb (wild thyme), sumac, and roasted sesame seeds used in zaatar is truly what sets it apart from other seasonings and is essential for making these to die for deviled eggs. 

 Zaatar Deviled eggs served in a plate

 Zaatar Deviled Eggs

Prep Time: 10 mins, Cook Time: 12 mins, Total Time: 22 mins
Servings: 6
Serving Size: 2 halves
Calories: 83, Fat: 5g, Protein: 7g, Carbs: 1g, Fiber: 0g

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


zaatar deviled eggs recipe ingredients hard boiled in carton greek yogurt in pinch bowl feta cheese crumbles seasoning one lemon


  1. Carefully peel the hardboiled eggs and slice in half lengthwise. Remove the yolks and place in a food processor or bowl.
  2. 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.
  3. 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.
  4. 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.)
  1. Zaatar Deviled Eggs ready to serve

*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.


  • There is 1g of carbs in two halves of eggs.

    Tyme Foods
  • How many carbs is in this?

    Susan Sadeghian

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