These, bite-sized dukkah filled devilled eggs, make excellent canapés, snacks or are a delicious breakfast option.

Dukkah Devilled Eggs

Dukkah Devilled Eggs

Walk like an Egyptian

I do love it when I can find a way of sticking a song lyric (c/o The Bangles 1986) into my ever increasing ridiculous sub headings for blog articles. It reminds me to be a little silly.

Dukkah, as you may have guessed from the tittle is an Egyptian spice blend. It usually consists of coriander, cumin, hazelnut and sesame seeds. Though as with all regional recipes the ingredients can vary widely (pistachio and almonds often inclusions). Dukkah literally means ”to pound”, since the ingredients are pounded together to make it.  Dukkah is super versatile. It can also be used to top a soup, a salad, a hummus, roasted vegetables, or to make a crust for grilled fish or chicken or lamb instead of breadcrumbs.

Amongst a multitude of star quantities coriander and cumin happen to be my favourite 2 spices and I love using them in their harmonious combination.

There was no turmeric included in this recipe, my free-range pastured eggs from San Francisco Ferry Building Farmers market were naturally this glorious sunshine yellow.

I have adapted this recipe from one originally blogged by Bethany Kehdy at Dirty Kitchen Secrets. I hope you enjoy my version too.

5.0 from 2 reviews
Dukkah Devilled Eggs
Prep time
Cook time
Total time
These, bite-sized dukkah filled devilled eggs, make excellent canapés, snacks or are a delicious breakfast option.
Recipe type: Snack / Canape / Breakfast
Cuisine: Egyptian
Serves: 5
  • -Dukkah
  • ¼ cup hazelnuts
  • 1 tsp sesame seed
  • ½ tsp coriander seed
  • ½ tsp cumin seed Eggs
  • -Eggs
  • 5 eggs
  • 2 tbsp sheeps yogurt
  • 2 Tbs Dukkah
  • 1 Tbs finely chopped cilantro, + 10 small sprigs to decorate
  • pinch of salt
  1. While your eggs are hard boiling (10 minutes in a pan of boiled, then simmered water) make the dukkah. Toast hazelnuts, then add sesame seeds in last few seconds (they toast v. quick), in a medium-hot skillet, till browned. Cool and crush them with your knife or whizz in a food processor.
  2. Toast the spices in the same pan, till fragrant and lightly coloured. Immediately remove from the pan to stop cooking further and transfer spiced to a pestle & mortar.
  3. Grind the toasted spices to a fine powder, add the hazelnuts and sesame and combine well.
  4. When eggs are hard boiled, immediately plunge into cold water (it stops them cooking and makes peeling easier), allow to cool, then peel and slice lengthwise. Remove the yolk and transfer to a bowl. Mash with a fork, then add the yoghurt, the dukkah, the chopped cilantro and a pinch of salt. Adjust seasoning if necessary.
  5. Spoon a heaped tsp of the yolky-yoghurt mix back in the egg cavities and decorate with a cilantro leaf
Eggs will keep in an airtight container in the refrigerator for a couple of days, though the dukkah will loose its 'crunch'.
There will be dukkah left over - use it up as I suggest in the blog post above!