A delightful twist on the classic deviled eggs, incorporating tahini and aromatic spices for a unique flavor.
Peel the hard-boiled eggs and slice them in half lengthwise.
Use a sharp knife to ensure clean cuts and avoid tearing the egg whites.
Carefully remove the yolks and place them in a mixing bowl.
Gently scoop out the yolks with a spoon to prevent breaking the egg whites.
Mash the yolks with a fork until smooth.
For an extra creamy texture, use a fine mesh sieve to press the yolks through.
Mix in the tahini, mayonnaise, cilantro, salt, and black pepper until well combined.
Taste the filling and adjust the seasoning to your preference.
Spoon the filling into the egg white halves.
Use a piping bag for a more elegant presentation.
Sprinkle the filled eggs with sumac and garnish with parsley.
Add a touch of olive oil for a glossy finish.
Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.
Serve chilled for the best flavor and texture.
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