These, bite-sized dukkah filled devilled eggs, make excellent canapés, snacks or are a delicious breakfast option.
Ingredients
-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
Instructions
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.
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.
Grind the toasted spices to a fine powder, add the hazelnuts and sesame and combine well.
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.
Spoon a heaped tsp of the yolky-yoghurt mix back in the egg cavities and decorate with a cilantro leaf
Notes
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!
Recipe by Ceri Jones Chef at https://cerijoneschef.com/dukkah-devilled-eggs/