Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes – animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.
While I absolutely love all the great baked goods on the site (please – someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients – preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.
I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real – the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.
I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.
- 6 hard boiled eggs, peeled
- 3 teaspoons mayonnaise
- 1 tablespoon finely chopped preserved lemon
- 1 teaspoon Dukkah spice
- Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
- Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.
And check out all of Colleen’s social channels: