Recipe by Sarah Epps
These deviled eggs are vegetarian and gluten-free, built for the kind of table where everyone reaches in for one more. It's a recipe for belonging, perfect for a potluck or gathering where a big platter of something familiar helps everyone feel like they're part of the mix.
Makes 48 egg halves (minus breakage).
Ingredients
- 2 dozen eggs
- 7 tbs mayonnaise
- 5 tbs chopped pickles (sweet, sour, or a mix)
- 2 tbs pickle juice
- 2 tsp za'atar, plus extra to sprinkle on top
- 1 tsp smoked paprika
- 1 tsp rough mustard
- Ground pepper and flaky salt to taste
Process
- Bring a large pot of water to boil (instructions are for a gas stove; electric or induction stoves may have different cooking times). Depending on the size of your pot, you may need to boil the eggs in batches. Prepare a large bowl of ice water and set aside. If you're using an egg piercer, gently pierce each egg and drop by spoon into the boiling water (if you're not piercing the eggs, just drop them gently by spoon into the water). Set a timer for 12 minutes (by the time you get all the eggs out, it will be more like 14, which is the range you want). At 12 minutes, use a slotted spoon to transfer the eggs to the ice water bowl. Let the eggs cool completely.
- Line a rimmed baking sheet with paper towels. Gently crack and peel each egg, laying the whole peeled eggs on the paper towels to absorb any excess moisture. Slice each egg lengthwise and scoop the yolk into a bowl. When all the egg yolks are in the bowl, add the remaining ingredients, adjusting based on your taste and the consistency of the eggs (if the eggs are larger, you may have more yolk, and may need more mayonnaise and other seasoning). When the filling is creamy and tasty enough that you want to lick the spoon, use two spoons to transfer filling to each egg white. Dust the tops with za'atar or smoked paprika and transfer to a clean platter. Chill until ready to serve.
