Labne deviled eggs with paprika and ginger recipe

Ingredients for Labneh deviled eggs with paprika and ginger

• 3 g yellow mustard seeds

• 2 g black peppercorns, preferably Tellicherry

• 1 g ajowan

• 1 g sweet paprika

• ½ g ground ginger

• 5 large eggs

• 45 g labne or plain Greek yogurt

• 10 ml extra virgin olive oil

• kosher salt

How to make Labneh deviled eggs with paprika and ginger

1. Finely grind the mustard seeds and peppercorns together, then mix them with the ajowan, paprika, and ginger.

2. Place the eggs in a small saucepan and cover them with cold water by about 2.5 cm (1 inch). Bring to a boil over high heat, then remove from the heat, cover, and let stand for 10 minutes.

3. Tilt the saucepan and pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until they are completely cold.

4. Carefully peel the eggs and cut each in half lengthwise. To achieve clean cuts, use a very sharp knife and wipe the blade between each cut.

5. Pop out the yolks and place them in a medium bowl, setting the whites on a cutting board. Smash the yolks with a fork until crumbly, then add the labne, oil, 1¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.

6. Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites. Set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.

7. Do ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.