I will be the first to admit that I get extremely excited when I see deviled eggs on a restaurant menu, especially when it’s a restaurant that you wouldn’t normally think to serve deviled eggs. Korean BBQ inspired deviled eggs, bring it on, Japanese inspired Deviled eggs, I’m there, Polynesian inspired, put a Lei on me and let me at ‘em! A southern delicacy that had gone on a world tour is nothing better to me, so I’ve taken all those umami-filled food experiences and put them in this upscale Southern deviled eggs recipe, you may even just find that it’s the best-deviled egg recipe you’ll ever make.
Photos by Dasha Crawford Photography
The one thing that I love about eating different cultures food is the introduction to new spices, one of my favorite spices that’s been cropping up in our weekly meal nights, is Sumac. Sumac is a Middle Eastern spice with a bright and tart flavor. It almost smells like some sort of chili-lime Dorito chip, and it’s perfect as a topping for these delicious deviled eggs.
I’ve typically only found sumac in specialty stores like Whole Foods, but you can find it online as well and it’s relatively inexpensive. We use it for so many different dishes, it’s great on seafood, chicken, and veggies, there’s no doubt you won’t find a use for it.
We also added a little homemade pickled red onion and some black sesame seeds as toppings too for an additional nutty and salty bite.
Classic Deviled Eggs get an upscale twist with some unique middle eastern spices.
- 1/2 Red onion sliced thinly
- 1/2 cup apple cider vinegar
- 1 TBSP sugar
- 1 1/2 tsp kosher salt
- 6 eggs
- 1 Quart water
- 1/4 cup Duke's Mayonnaise
- 1 TBSP Dijon Mustard
- 1/2 tsp sumac
- 1 tsp kosher salt
- pickled red onion, black sesame seeds, and sumac for garnish
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Combine all the ingredients into a jar of your choosing, ensuring that the liquid covers the slices of onion. Shake to combine, and let sit in the fridge for at least a day and up to 3 weeks.
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In a large pot, bring the water to a boil and place the eggs into the water, making sure that the tops of the eggs aren't covered. Cook the eggs over high heat for 8 minutes.
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Remove the eggs and dunk into a bowl of water filled with ice water. Let sit for a few minutes before attempting to peel.
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Once the eggs are cool, peel the shell and cut the eggs in half, lengthwise, carefully removing the cooked yolk and placing into a medium-sized bowl.
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Once all of the eggs have been halved and their yolks have been removed, add you mayonnaise, dijon, sumac, and salt to the bowl. Mash together with a fork so that it's well incorporated.
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Using a pastry filling bag or the back of your spoon, refill your eggs with the yolk mixture forming a nice mound on the top of the egg white.
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Garnish with your pickled red onion, black sesame seeds, and a pinch of sumac before serving.
