Sumac Deviled Eggs

Category Appetizer | Party Food | Snack
Servings 12 halves
Prep Time 15 minutes
Cook Time 10 Minutes

Intro

Classic deviled eggs get a modern, zesty upgrade with the addition of sumac—an earthy, lemony spice that cuts through the richness of the filling. These Sumac Deviled Eggs offer creamy texture, balanced tang, and a vibrant pop of color, making them an eye-catching addition to any platter. They’re elegant enough for brunch or showers, but simple and comforting enough for casual gatherings or holiday spreads. A pinch of fresh parsley or chili flakes on top can elevate the flavor even further.

Ingredients

6 large eggs, hard-boiled and peeled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 garlic clove, grated or finely minced
½ teaspoon ground sumac, plus more for garnish
Salt and black pepper, to taste
Chopped parsley (optional, for garnish)

Instructions

Prepare the Eggs
Carefully slice each hard-boiled egg in half lengthwise. Gently scoop the yolks into a small mixing bowl, keeping the whites intact. Set the egg white halves aside.
Make the Filling
Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, grated garlic, and ground sumac. Mix until smooth and creamy. Season with salt and black pepper to taste. Adjust consistency by adding a bit more mayo if needed.
Fill the Egg Whites
Spoon the yolk mixture into the egg white cavities using a small spoon or a piping bag for a more decorative finish. Fill generously.
Garnish and Serve
Sprinkle each deviled egg with a small pinch of sumac and optional chopped parsley. Chill until ready to serve.

Serving Suggestions

Serve on a mezze board with olives, pita chips, and cucumber slices.
Add a dash of Aleppo pepper or chili flakes for gentle heat.
These pair beautifully with sparkling drinks or lemonade for spring brunches.

Recipe Video

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