Ingredients
- Garlic clove 1
- SpinneysFOOD Herbs A handful
- Lemon 1
- Eggs, hard-boiled 6
- Double-cream yoghurt 3 tbsp
- Sumac A pinch
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Apple cider vinegar ¼ tsp
- Tahini ½ tsp
- Sated butter 50g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Chilli Powder 2 tsp
Nutrition (Per serving)
- Calories 89
- Fat 8.1g
- Saturates 3.2g
- Protein 3.2g
- Carbs 1.5g
- Sugars 0.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Turkish devilled eggs
Mediterranean 5 Mins Prep · 5 Mins Cook
- Peel and crush the garlic. Pick and chop the herbs. Juice the lemon.
- Slice the eggs in half using a knife that’s been dipped in hot water. Scoop out the yolks and place them in a small bowl.
- Add the yoghurt, garlic, sumac, salt, vinegar, tahini and lemon juice. Mash the mixture with a fork until smooth.
- Spoon into a piping bag fitted with a star nozzle and pipe swirls into the halved egg whites.
- Add the butter to a small saucepan and cook over a medium heat until it just starts to brown.
- Then, quickly remove from heat and add the olive oil and chilli powder. Stir to combine and set aside to cool for a few minutes.
- Spoon the butter mixture over the eggs, top with chopped herbs, then serve.