Small batch deviled eggs with greek yogurt and tahini!
The two main components of these eggs are greek yogurt and tahini. Tahini is a paste made from ground sesame seeds. It’s most known in hummus but has become very popular in salad dressings, sandwiches, and even pizza! I decided to try it in deviled eggs and was so pleased with the result. This recipe is for 3 eggs so if you are feeling like making yourself deviled eggs on a random day of the week you won’t be sitting with the leftovers for days!
I was curious about the origin of deviled eggs so I read the book The Deviled Egg: History and Present by Nancy R. McArthur. Describing something as deviled was a common practice in the 1700’s, “from the middle of the eighteenth century, deviled was used to describe spicy foods, and by the late nineteenth century, the name deviled eggs was applied to any spicy egg preparation, stuffed or not” (McArthur 126). The meaning of this term has changed slightly in how we use it today, “in current American parlance, deviled eggs is the term applied to virtually all cold preparations of stuffed eggs without regard to their spiciness (McArthur 126). However, it is a recipe book from the 1200’s that has the first documented recipe for ‘deviled eggs’, “in this recipe, the yolks are pounded together with cilantro, onion juice, pepper and coriander then beaten with murri, oil and salt. Once filled, the whites are fastened together with a small stick and sprinkled with pepper” (McArthur 127). I need to find some small sticks to plate my deviled eggs!
My family always had deviled eggs at our Easter celebrations and there is a history behind this tradition. At one time in France’s history of religious traditions (during Charlemagne), eggs could not be eaten for most of Lent, “when not permitted for consumption, the eggs were stored until Easter or placed under a hen for hatching. The great abundance of eggs available in spring and at Easter produced many traditions among them the egg-intensive recipes for stuffed eggs” (McArthur 127-128). And now we know why deviled eggs are such a common Easter dish. If you can’t get together with your family this year due to travel and safety restrictions you can try this small batch deviled egg recipe for yourself and your household! I know I’ll be making them :)
Makes 3 eggs (6 halves)
2 Tbsp plain greek yogurt
1 Tbsp tahini
½ tsp olive oil
¼ tsp apple cider vinegar
¼ tsp salt
1. Place 3 eggs in a lidded pot with at least an inch of water covering. With the lid off, bring to a boil. Turn off the heat, cover the pot and let sit for 10 minutes. Drain the hot water and place the eggs in a bowl of ice water. (or run them under cold tap water)
2. Remove the shells and slice the eggs in half lengthwise. Remove the yolks from the egg whites and place them in a bowl. Add the yogurt, tahini, olive oil, vinegar and salt. (make sure not to oversalt, they will not taste good!)
3. Stir the yolk mixture until it is homogenous. Place about a Tbsp or more of the mixture back into each egg white and top with sesame seeds and chopped chives
McArthur, Nancy R. “The Deviled Egg: History and Present.” Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006, by Richard Hosking, Prospect Books, 2007, pp. 125–136.