Avocado Deviled Eggs with Dukkah

These irresistible avocado deviled eggs are use fresh, ripe avocado instead of mayonnaise. The Egyptian spice blend, dukkah gives them a nutty finish.



For the Dukkah:

  • 3/4 cup slivered almonds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried marjoram

For the Deviled Eggs:

  • 12 large eggs
  • 1 teaspoon kosher salt, plus more for the eggs
  • 1 ripe avocado
  • 1/2 cup cilantro leaves
  • 1/4 cup fresh dill
  • juice of 1 lemon
  • Thinly sliced scallion for garnish, optional


To make the Dukkah:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

For the Deviled Eggs:

  1. 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.
  2. 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.
  3. Once cool enough to handle, peel eggs and cut in half lengthwise. Remove the yolks and place in a food processor.
  4. 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.
  5. 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!


Eggs can be made and filled up to 3-4 hours in advance. Sprinkle with dukkah just before serving.