Dukkah and Roasted Garlic Deviled Eggs

June 20, 2011
1 Ratings
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Makes 2 dozen egg halves
Author Notes

Here's a mustard-aioli first cousin to a canape recipe I posted here using sliced hard cooked eggs, lemon aioli and dukkah. These eggs are a bit more picnic friendly because the aioli relies solely on mustard and roasted garlic, and not raw egg yolk, for its emulsion. The dukkah, an Egyptian spice and nut blend used there for dipping, provides a bright burst of flavor while adding a bit of crunch. I discovered dukkah, and the brilliant suggestion to use it with eggs, in Arabella Boxer’s wonderful resource, “The Spice Book.” I like her combination of spices, but have tinkered significantly with the proportions; I use pumpkin seeds or pepitas instead of the more traditional hazelnuts or roasted garbanzos. Use whatever nuts you like. Pistachios also work well! The recipe makes a bit more dukkah than you’ll need even for a dozen eggs, deviled. Sprinkle it on hummus, or on a fried egg, for a real treat. I hope you enjoy these. ;o) - AntoniaJames.

P.S. If you don't wish to make the aioli, see my note in Step 1, below. —AntoniaJames

Test Kitchen Notes

AntoniaJames' Dukkah Deviled Eggs lived up to expectations—they were the hit of the Fourth of July BBQ! Her version of dukkah, prepared with freshly toasted pepitas, cumin, coriander and seasame seeds, elevates this dish to new levels and will henceforth be replacing pedestrian paprika in many of our our own recipes! We prepared the deviled eggs both ways, with 2-to-1 mix of quality mayo and Dijon mustard, and with AJ's roasted garlic-mustard-oil aioli. We preferred AJ's version, although we did not need as much oil as called for to create it. Sadly, there were no leftovers or we would have had AMAZING egg salad sandwiches the following day! —wssmom

What You'll Need
  • The Deviled Eggs -- Makes 2 dozen egg halves
  • 12 hard cooked eggs, cooled, peeled and halved, lengthwise
  • 1 tablespoon Dijon mustard
  • 3 large cloves roasted garlic, or 2 medium cloves, minced
  • Tiny pinch of salt
  • 2 tablespoons olive oil
  • 2 tablespoons grapeseed or canola oil
  • Dukkah, to taste (see recipe below)
  • The Dukkah -- Makes a bit more than 1/4 cup
  • 2 tablespoons raw pepitas or pumpkin seeds, or coarsely chopped toasted pistachios
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 2 tablespoons raw sesame seeds
  • 1 ½ teaspoons good black peppercorns or grains of paradise (When using black pepper, I like a bold Malabar for this, but Tellicherry will also do just fine.)
  • 1/2 teaspoon flaky sea salt, or more to taste
  1. The Deviled Eggs -- Makes 2 dozen egg halves
  2. To make the aioli, mash the garlic with a tiny pinch of salt. This is best done with a mortar and pestle. The dukkah has salt in it, so you don’t need much in the aioli. (If you don't want to make the aioli, and the deviled eggs won't be sitting out for a long time, just mix in the best mayo you have with some good Dijon mustard (2 parts mayo to 1 part mustard) - enough to give the mashed egg yolks the consistency you want. Add salt and pepper to taste.)
  3. Add the mustard and beat well. Whisk in a few drops of olive oil, and then a few more, and then a few more after that, briskly beating all the while. When it starts to thicken a bit, add a light stream of oil, whisking continuously until all of both types of oil is incorporated.
  4. Remove the egg yolks from the halved eggs. If you want the filling very smooth, press the yolks through a mesh strainer. If you don’t care one way or the other, just mash them well with the back of a fork.
  5. Add aioli to taste and beat well. I use a fork to do this. I find that a heaping ½ teaspoon per half egg works well, but add more or less as you please.
  6. Fill the hollows in the egg white halves with a nice mound of filling. Then sprinkle generously with dukkah.
  7. If taking outside for a picnic, chill these well – at least three or four hours -- before you go.
  8. Prepare for compliments and effusive thanks from people who don’t get devilled eggs as often as they’d like.
  9. I hope you like these. ;o)
  1. The Dukkah -- Makes a bit more than 1/4 cup
  2. Toast the pepitas or pumpkin seeds in a small heavy skillet until they just start to darken and release their fragrance. Pour them in a bowl right away (!) to cool.
  3. Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, as they can burn easily in the hot pan, even when removed from the stove.
  4. Toast the sesame seeds in the same skillet, shaking periodically to make sure they brown evenly. Remove from the pan when they start to darken just a bit.
  5. Pulse the pepitas or pumpkin seeds a few times in a spice mill just to break up into small bits. Don’t worry if there are a few larger pieces. Remove from the mill and put into a medium bowl
  6. Grind the spices together until medium fine, and then add to the bowl with the pepitas or nuts.
  7. Grind the peppercorns coarsely and add to the bowl.
  8. Add the sesame seeds and salt and stir well to blend.
  9. Store, tightly covered, in the refrigerator. It should hold for several weeks at least, depending on the freshness of the pepitas and sesame seeds.
  10. I hope you like this. Yours sincerely, AntoniaJames ;o)

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • wssmom
  • hardlikearmour
  • AntoniaJames

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

6 Reviews

foodynewty November 23, 2017
In AJ's comments, she says she uses a lime aioli. However, I do not see use of lime in the recipe. Is it to replace the typical lemon in an aioli?
AntoniaJames November 29, 2017
The comment refers to another recipe, to which this is related which does include a recipe for lime aioli. If you have a recipe for aioli that you like, by all means use it, adding lime juice to taste. ;o)
LeBec F. March 24, 2016
wow, this is just super. the pepitas are a flash of brilliance and I love your counsel on the best black pepper here. Thx so much for the inspiration! A sure winner in my 52 book!
DAVILCHICK October 9, 2011
Whenever I go to someone's house for a party or dinner, they ask me to make deviled eggs so I was very excited to try this recipe. While the dukkah was spectacular, I found the amounts given to make the aioli mixture weren't quite enough for the 12 egg yolks. I added more but it still wasn't quite right so I just put in some mayo and it was fine. I'm sure I did something wrong as WSSMOM'S testing notes say she didn't need as much oil as the recipe called for. So I'm kinda confused. But yum was had by all and EVERYONE went nuts over the dukkah.
wssmom June 21, 2011
You are so right about deviled eggs being gone in a flash! Moreover, the dukkah is amazing in this recipe!
hardlikearmour June 21, 2011
I love a good deviled egg. The dukkah sounds like a perfect addition!