Here's a mustard-aioli first cousin to the canape recipe using slice hard cooked eggs, lime aioli and dukkah I've also posted here. (This one is a bit more picnic friendly because the aioli relies solely on mustard and roasted garlic, and not raw egg yolk, for its emulsion.) The dukkah, an Egyptian dipping spice blend, provides a bright burst of flavor with the slightest bit of crunch. I discovered dukkah, and the brilliant suggestion to use it with eggs, in Arabella Boxer’s interesting and helpful resource, “The Spice Book.” I like her combination of spices, but have tinkered significantly with the proportions, and I use pumpkin seeds or pepitas instead of the more traditional hazelnuts or roasted garbanzos. Feel free to use those instead, of course, if you prefer. I also use pistachios, when I have them. The recipe makes a bit more dukkah than you’ll need even for a dozen eggs, deviled. Sprinkle it on hummus, or a fried egg, for a real treat. I hope you enjoy these. ;o) - AntoniaJames

Share: