To achieve perfectly boiled eggs, bring a pot of water to a boil and gently add fresh, room temperature eggs. Boil the eggs for 8 minutes, then cool them in ice water before peeling off the shells
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | Makes 12 |
| Cuisine | Mediterranean |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 89 |
| Fat | 8.1g |
| Saturates | 3.2g |
| Protein | 3.2g |
| Carbs | 1.5g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and crush the garlic. Pick and chop the herbs. Juice the lemon.
Slice the eggs in half using a knife that’s been dipped in hot water. Scoop out the yolks and place them in a small bowl.
Add the yoghurt, garlic, sumac, salt, vinegar, tahini and lemon juice. Mash the mixture with a fork until smooth.
Spoon into a piping bag fitted with a star nozzle and pipe swirls into the halved egg whites.
Add the butter to a small saucepan and cook over a medium heat until it just starts to brown.
Then, quickly remove from heat and add the olive oil and chilli powder. Stir to combine and set aside to cool for a few minutes.
Spoon the butter mixture over the eggs, top with chopped herbs, then serve.
