Labneh & Dukkah Deviled Eggs
Prep time
Cook time
Total time
Dukkah is a wonderful Egyptian spice and nut blend that is usually mixed with olive oil and used as a dip with bread. The name dukkah (or duqqa) means "to pound" referring to how the mixture is pound to a rough consistency. You can use a pestle and mortar or a spice grinder as I've suggested in the recipe.
Serves: 4
  • 4 eggs
  • 15g/1/2 oz (about 6 pieces) macadamia/hazelnuts
  • ½ tsp sesame seeds
  • ¼ tsp coriander
  • ¼ tsp cumin
  • 2 tbsp strained yogurt or labneh
  • 1 tbsp finely chopped cucumber
  • 1 tbsp finely chopped mint
  • pinch of salt
  • freshly ground black pepper
  • Sumac, for sprinkling
  1. Place a saucepan over medium heat, add 4 eggs and boil them until hard, about 8-10 minutes. Meanwhile, place a dry sauté pan on medium- low heat and dry toast the macadamia or hazelnuts for a couple of minutes tossing them around often. Repeat with the coriander seeds, cumin seeds and sesame seeds, all in one go, until they are aromatic or golden, about 2 minutes. Transfer the toasted macadamia and spice mixture to a spice grinder and grind them roughly for about 30 seconds.
  2. Remove the saucepan which contains the eggs from the stove, turn off the heat, and drain the water, then quickly run the eggs under cold water to cool them down and make peeling them more manageable. Once you’ve peeled them, slice through the egg lengthwise, remove the yellow yolk and transfer the yolk to a bowl. To the bowl, add the yogurt, the toasted and ground nut and spice mixture, cucumber, half the mint and a pinch of salt. Mix well, taste and adjust seasoning to your liking. Spoon a little of the yolk mixture into the craters of the egg whites and sprinkle with a dusting of sumac and mint, if desired.
Deviled eggs are great for taking to picnics. Here's a good way to transport them with very little mess: Transfer the cooked egg whites to a Tupperware and cover well. Add the deviled egg yolk mixture to a Ziploc bag or a pastry/decorating bag. Pack scissors and when you reach your destination and are ready to serve, cut off the bottom tip of one of the corners and then squeeze out the mixture through the opening and into the egg white craters. Sprinkle generously with sumac and garnish with additional mint, if desired.
Recipe by Bethany Kehdy at