Deviled Eggs with Spicy Tomato Jam and Pistachio Dukkah

September 24, 2018

Test Kitchen-Approved

Author Notes: I love a stick-to-the-script deviled egg (have you tried Virginia Willis’?), but I also love an unexpected one. This is that—and then some. Instead of mayonnaise, you mix the yolks with tangy Greek yogurt. And instead of stopping there, you add a couple bonuses on top: harissa-spiked tomato jam (yes, it’s as good on buttered toast as it sounds) and a seedy pistachio dukkah.Emma Laperruque

Food52 Review: This recipe is featured in the story, A Simple, Anytime Tomato Jam You'll Want to Eat on Everything, sponsored by Muir Glen.The Editors

Makes: 6 servings

Ingredients

For the tomato jam:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 1 pinch salt, plus more to taste
  • 1 (28-ounce) can Muir Glen Canned Diced Tomatoes
  • 1 cup sugar
  • 1 tablespoon white vinegar

For the deviled eggs and pistachio dukkah:

  • 6 large eggs
  • 3 tablespoons whole-milk Greek yogurt
  • 2 teaspoons olive oil
  • 1 teaspoon dijon mustard
  • 1 pinch kosher salt
  • 6 tablespoons roughly chopped raw pistachios
  • 1 tablespoon sesame seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon kosher salt
  • 1/4 cup tomato jam
  • 1 teaspoon harissa, plus more to taste
In This Recipe

Directions

For the tomato jam:

  1. Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté, stirring occasionally, until soft—about 10 minutes.
  2. Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail—about 25 minutes. Transfer to a heat-proof container and refrigerate to cool completely.

For the deviled eggs and pistachio dukkah:

  1. Add the eggs to a saucepan. Add water to cover by 1 inch. Bring to a boil. Remove from the heat, cover, and let hang out for 12 minutes. Drain and rinse under very cold water. Let cool completely, then peel. (I find the best way to do this is to gently roll the egg against the counter to crack the shell into a million little pieces, then peel under running water. But you do you.)
  2. Make the dukkah. Combine all ingredients in a skillet big enough for them to be in a single layer. Set over medium-low heat and toast until golden and fragrant, stirring as needed so they cook evenly. Transfer to the mortar and pestle (or food processor). Add the salt. Smash until the texture looks right to you—chunky or fine or somewhere between.
  3. Make the spicy tomato jam: Mix 1/4 cup of tomato jam with the harissa.
  4. Assemble the eggs. Halve each egg. Collect the yolks in a bowl. Add the yogurt, olive oil, mustard, and salt to the yolks. Stir with a fork until completely smooth. Season with mustard and salt to taste. Transfer to a plastic bag and cut the corner to create a makeshift piping bag. Pipe this mixture evenly into the egg whites.

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