Mediterranean Tahini Deviled Eggs

Mediterranean Tahini Deviled Eggs


  • 6 boiled eggs
  • 1 thinly diced tomato
  • 1/4 cup thinly chopped celery
  • 1/4 cup thinly chopped baby arugula
  • 1/4 cup thinly chopped green shallots
  • 1 tablespoon tahini sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • Salt and pepper for seasoning
  • Smoked sweet paprika as garnish


  1. Cut the eggs in half and slowly separate the egg white and the yolk
  2. Put the yolk in a bowl and smash it with a fork
  3. Add all the ingredients and mix thoroughly
  4. Form little balls and put them on the egg whites
  5. Decorate with some green shallots and sprinkle with sweet paprika

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