These deviled eggs are a variation on tradition - filled with Lebanese spices, za'atar, sumac and mixed with tangy labneh - you won't miss the mayo, I promise!
- 12 large eggs
- 1/2 - 3/4 cup labneh, Greek yogurt or plain yogurt
- 1 teaspoon sumac spice
- 1 Tablespoon za'atar spice
- 1/2 teaspoon kosher salt*
- 1/2 teaspoon black pepper
- scallions, chopped
- pickled turnip, sliced
- Begin by cooking your eggs, my favorite method is steaming. Simply place a medium sized pot on the stove, add water and insert a basket steamer. Once the water comes to a boil, place your eggs gently into basket steamer, lower heat to a simmer, cover and steam for 15 minutes.
- Once eggs are done, place into a bowl of ice water to stop the cooking and cool down quickly. I leave them in for about 10 minutes to ensure they are cool enough to handle and add ingredients.
- Peel your eggs, the easiest way to peel the eggs is right in the water. You want to ensure that the membrane is loosened to get the peel fully off.
- Once peeled, cut each egg in half lengthwise. This will expose the yolk.
- Remove each half of the yolk and place into a small bowl.
- Using a fork or potato masher, break up your egg yolks until smooth and crumbly.
- Add in your spices: za'atar, sumac, salt and pepper as well as your labneh. Begin with 1/2 cup and add an additional 1/4 cup as needed to create a smooth and creamy texture. If you are using labneh or Greek yogurt, you will likely need all 3/4 cup. If using plain yogurt (not thick) 1/2 cup may be sufficient. Adjust as needed.
- Mix your yolk mixture until smooth and creamy.
- You can simply spoon this mixture onto your egg white halves or fill a quart or gallon ziplock bag with your filling, cut one corner and pipe into each egg for a more uniform look.
- Top each egg with chopped scallions or chives as well as a small piece of pickled turnip (or other pickled veggie).
- Sprinkle with additional za'atar spice, chill and enjoy.
- If using table salt, half your measurement
- If you can't locate sumac, substitute Dijon mustard or the juice of half a lemon
- Labneh and Greek yogurt will be thicker and require more for the filling (3/4 cup), if using plain yogurt, begin with 1/2 cup and add more if needed. The mixture should be smooth and creamy.
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