Deviled eggs are a head-to-head competitor with pigs in a blanket for “First Snack to Get Eaten” at a potluck, picnic, or party, and this creative take on the classic—heady with the familiar flavors of falafel—brings something new to the table: crunch!
If you’re a mayo hater who normally steers clear, these dudes are made with tart and creamy Greek yogurt and tahini. I believe they’re called deviled eggs because tediously peeling off the shells is a task commanded by the devil himself. But if you follow this boiling method (painstakingly tested by recipe developer J. Kenji López-Alt), they should peel right off like a nice, long, satisfying strip of wallpaper. Oh, and I don’t want to brag, but the crispy chickpea garnish is so good, I caught my cat with her head in the bowl, happily crunch, crunch, crunching away.
Recipe excerpt from Open Sesame. Reprinted with permission by Sasquatch Books. Photos by Charity Burggraa.
Ingredients
FOR THE CRISPY CHICKPEAS:
- 1 15.5-ounce can chickpeas, rinsed and well-drained
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
FOR THE EGGS:
- 6 large eggs
- 1/4 cup plus 1 tablespoon plain Greek yogurt any fat percentage
- 1/4 cup tahini
- 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
- 2 medium cloves garlic grated or finely minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons very finely minced fresh parsley plus more for garnish
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- Paprika smoked or regular, for garnish (optional)
Nutritional Facts
Instructions
- Preheat the oven to 425 degrees F and put a medium-large pot of water over high heat to boil.
- Lay a clean dish towel on a baking sheet and pour the chickpeas on one half. Fold the other half of the towel on top and roll the chickpeas around until they’re dry.
- Remove the towel but keep the chickpeas on the baking sheet and coat them thoroughly with the olive oil, spices, salt, and pepper. Roast on the middle rack until crisp but not rock hard, 25 to 35 minutes. Let them cool on the counter.
- When the water is at a rolling boil, carefully lower in the eggs and set a timer for 15 minutes. Prepare an ice water bath and when the eggs are done, transfer them to the ice water until cool.
- Peel the eggs, cut each in half, and scoop their yolks into a bowl. Add the yogurt, tahini, lemon juice, garlic, parsley, cumin, coriander, and salt and mix until creamy. If the yolks are dry or stodgy, add a bit more yogurt and tahini.
- Pipe or spoon the yolk mixture back into the egg whites and garnish with a shake of paprika, a sprinkle of parsley, and the crispy chickpeas; I like four or five on each deviled egg.
- If you have leftover chickpeas, throw them into a salad or eat them as a snack within a couple days.
Hi
What can I replace the yogurt in order to make it parve?