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If you are going to have one thing on your summer rotation these deviled eggs should be it. I say this with complete confidence because I made them for last weekend’s Friends Who Fete Bridal Shower (lots more on that to come) and they were a huge hit.
They are like Mexican deviled eggs with an Egyptian twist. What does that even mean? I don’t know. All I know is they are damn good and you’re about to eat a dozen by yourself in one sitting. Trust.
First things first: What the heck is dukkah?
Okay, so dukkah is kind of like sprinkling heaven on your food. If you are a nut-enthusiast like I am than you will be putting this Egyptian spice blend on just about errrything. You can buy dukkah already made, Trader Joe’s used to sell a good mix but they have since discontinued selling it–err. But you can find plenty of options online or in the spice section of your grocery store.
I, however, like to make my own because this allows me to control the flavor profile and salt level. For example, dukkah’s main ingredient is typically hazelnuts but I wanted to go with something less assertive to let the flavor of the deviled eggs shine through so I used almonds in this recipe instead.
Any leftover dukkah can be used to coat fish before roasting, mixed with olive oil for a quick dip for flatbread or, how I use it most often: For lunch, sprinkled over a bowl of quickly fried rice and sliced avocado.
Second things First: What the heck are avocado deviled eggs?
A while back I made these guacamole deviled eggs where I substituted ripe avocado for the mayonnaise. They were so good I decided to go with that little maneuver from now on. The avocado makes the deviled eggs just creamy enough without being heavy and if you hate mayonnaise (which I don’t, but a lot of people do) than you can have your deviled egg and eat it too!
On a kind of related, kind of completely unrelated note; the results from our first ever ¡Hola! Jalapeño Reader Survey are coming in (if you haven’t taken it yet, please take a few minutes to give your feedback). I am pleasantly surprised to see you guys want more entertaining ideas! Which is YAY!! Because Meg (from This Mess Is Ours) and Aida (from Salt and Wind) and I got together last weekend to celebrate Aida’s recent elopement with a Friends Who Fete Bridal Shower. I’ll be sharing all the details with you over the next couple weeks but it was an effortlessly elegant party and I know one you are going to want to recreate this time of year with all the weddings and baby showers and such going on so I’ve got all the details from the recipes down to the decorations to make your next party absolutely perfect!
So there you go, your wish is my command. Now go make yourself some deviled eggs!
- ¾ cup slivered almonds
- ¼ cup pumpkin seeds
- 2 tablespoons sesame seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon black peppercorns
- ¼ teaspoon caraway seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ½ teaspoon kosher salt
- ½ teaspoon dried marjoram
- 12 large eggs
- 1 teaspoon kosher salt, plus more for the eggs
- 1 ripe avocado
- ½ cup cilantro leaves
- ¼ cup fresh dill
- juice of 1 lemon
- Thinly sliced scallion for garnish, optional
- Place almonds in a medium frying pan and place over medium heat. Toast until fragrant and golden, about 4 minutes. Remove to a plate to let cool.
- Toast pumpkin seeds in the same pan over medium heat until starting to brown and pop, about 2 minutes. Remove to the plate with the almonds.
- Toast sesame seeds in the same pan over medium heat, stirring continuously until golden, about a minute or two. Remove to a separate plate to cool.
- Add fennel seeds, peppercorns, caraway, cumin, and coriander to the pan to toast until they are fragrant, stirring frequently, about 1-2 minutes. Transfer to the plate with the almonds and let cool.
- Once all the almonds, pumpkin seeds, and spices are cool, grind them in a mortar and pestle or food processor until finely chopped, but not a paste.
- Place in a medium bowl and add sesame seeds, salt, and marjoram and stir to combine. Dukkah can be kept in an airtight container at room temperature for up to a month or up to 6 months in the freezer. Makes 1 cup.
- Place eggs in a large saucepan and cover with cold water by 2 inches. Pour a generous amount of salt into the water (about a handful) and place over medium-high heat.
- Bring the water to a boil then cover and remove from heat. Let eggs sit covered for 8 minutes. Drain and chill with ice water.
- Once cool enough to handle, peel eggs and cut in half lengthwise. Remove the yolks and place in a food processor.
- Add the flesh of the avocado, cilantro, dill, lemon juice, and 1 teaspoon of the kosher salt. Blend until smooth. Taste to see if it needs more salt or lemon juice.
- Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of scallion if you'd like. Enjoy!
One More Thing
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