Description
A twist on a classic party finger food!
Ingredients
Scale
Eggs & Filling
- 10 extra large eggs
- 1 tsp. baking soda
- 1/4 cup tahini
- juice of 1 lemon
- 1 tsp. silan (date syrup) or honey
- 1 Tbs. + 1 tsp. water
- 1/2 cup (about 1/2 large) hothouse cucumber, seeded, roughly peeled, and minced
- 1/2–3/4 small serrano pepper, seeded and minced
- salt and pepper, to taste
On Top
- 1/3 cup 2% greek yogurt
- 1/4 tsp paprika
- juice of 1/2 lemon
- 1/2 small red onion, finely minced
- handful grape tomatoes, chopped
- fresh cilantro, chopped
Instructions
- 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.