Sumac Deviled Eggs
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.
