Deviled Eggs {revamped with tahini}


Deviled eggs will grace many Easter tables this weekend, and for good reason. They’re quick and easy to make, seasonal, and everyone loves them.

For an unexpected twist on an old classic, try adding Soom Tahini to your deviled egg mix. It lends a subtle earthy, sesame flavor that pairs beautifully with the creamy yolks and bright lemon. While you could use any old tahini, Soom Tahini in particular is one you can feel good about buying and serving. Naturally gluten-free, vegan, non-GMO, and certified kosher, Soom Tahini is also a member of the One Percent for the Planet program. Its super silky, smooth and creamy texture beats the store brand tahini I’ve been using hands down, and the mild sesame flavor pairs effortlessly with both sweet and savory dishes. Buy a jar for this deviled egg recipe, and I’m sure you’ll find plenty of ways to use what’s leftover.

Serves 6 as an appetizer (you can easily double this recipe)

Total Time: 20 minutes


  • 6 eggs
  • 2 tablespoons mayonnaise or Vegenaise
  • 1 tablespoon Soom Tahini
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt and black pepper to taste
  • Herbs, minced, and lemon zest to garnish, optional (try parsley, basil, chervil, or chives)


  1. In a large pot, add your eggs, and add enough cold water just to cover the eggs. Heat the pot over high heat, uncovered, and bring it up to a boil. Once your water boils, turn off the heat, cover your pot, and let the eggs cook for exactly 10 minutes.
  2. After 10 minutes, run the eggs under cold water and peel them.
  3. Slice the eggs in half lengthwise, and carefully scoop the yolks out into a bowl.
  4. Add the mayo, Soom Tahini, lemon juice, and a pinch of salt and pepper to the yolks. Using a fork or small whisk, beat the yolk mixture until smooth and creamy. Check your seasonings.
  5. Set the egg whites on a platter, and carefully fill them with the yolk mixture, smoothing as you go. To serve, sprinkle over some lemon zest and fresh herbs.

You can make these ahead of time and keep them in the fridge until just before serving. They’ll keep overnight.


You can buy Soom Tahini in New Jersey at Big Bear Natural Foods, or online at

View this recipe on Devil Gourmet. 

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