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Falafel Spiced Deviled Eggs
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Falafel-Spiced Deviled Eggs Recipe

Falafel spice adapted from here.
Servings 4 servings
Author Brandon Matzek

Ingredients

For the Falafel Spice:

  • 2 garlic cloves, grated or minced
  • 1 teaspoon sumac
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt

For the Deviled Eggs:

  • 1 cup bread crumbs, preferably fresh
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • 6 hard-boiled eggs, peeled and halved
  • 3 tablespoons mayonnaise
  • 3 tablespoons hummus
  • 1 tablespoon freshly squeezed lemon juice

Falafel Spice, for sprinkling

    Torn mint, for sprinkling

      Torn Italian parsley, for sprinkling

        Instructions

        • Start by making the Falafel Spice. Combine garlic, sumac, red pepper, coriander, cumin and kosher salt in a small bowl, stirring until evenly combined. Set aside.
        • Cook breadcrumbs in olive oil in a medium skillet over heat until golden and crunchy (about 5 minutes), stirring occasionally. Transfer to a paper towel-lined plate and set aside.
        • Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, hummus and lemon juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.
        • To serve, spoon or pipe the yolk mixture into the well of each egg white. Top each egg with a sprinkling of breadcrumbs and falafel spice (you'll have leftovers of both). Finish with a sprinkling of torn mint and parsley.

        Notes

        *Leftover Falafel Spice should be stored in the refrigerator. It's incredible sprinkled on hummus, salad greens, roasted root vegetables or on just plain hard-boiled eggs.