Carrot Za’atar Deviled Eggs
Carrot Za’atar Deviled Eggs
By The Food In My Beard
Carrot Za’atar Deviled Eggs are a unique twist on a classic appetizer. Roasted Libby’s Sliced Carrots add a rich, sweet flavor to the creamy egg yolk filling, which is seasoned with mayo, mustard, hot sauce, za’atar spice, and smoked paprika. The result is a savory, slightly spicy filling with a hint of smokiness. Topped with a sprinkle of za’atar and a sprig of curly leaf parsley, these deviled eggs are as beautiful as they are delicious. Perfect for entertaining, they bring a touch of gourmet flair to any gathering.
SERVINGS
12
PREP TIME
15 Min
COOK TIME
45 Min
Ingredients
olive oil
1 can (14.5 oz.) Libby's Sliced Carrots (drained and patted dry)
12 large eggs
1/4 cup mayo
2 tablespoons mustard
1 tablespoon hot sauce
1 tablespoon za’atar spice (plus more for garnish)
1 teaspoon smoked paprika
curly leaf parsley (for decorating)
olive oil
1 can (14.5 oz.) Libby's Sliced Carrots (drained and patted dry)
12 large eggs
1/4 cup mayo
2 tablespoons mustard
1 tablespoon hot sauce
1 tablespoon za’atar spice (plus more for garnish)
1 teaspoon smoked paprika
curly leaf parsley (for decorating)
Instructions
- Preheat oven to 425F.
- Drizzle olive oil onto baking sheet. Add carrots; toss to coat. Bake 45 minutes until reduced in size and starting to brown around edges. Cool 15 minutes.
- While carrots are roasting: Add eggs to large pot with water that covers them 1 inch. Boil 9 minutes. While eggs are boiling, prepare an ice bath. Remove eggs from water directly to ice bath and cool 15 minutes.
- Peel eggs and cut in half. Remove yolks and add to mixing bowl. Place white halves on plate. Cover plate and set aside in fridge until ready to use.
- In the bowl with yolks, add carrots; mash together. Mix in mayo, mustard, hot sauce, za’atar, and paprika until well combined. Add mixture to piping bag (or gallon ziplock bag with corner cut).
- Pipe carrot mixture into the egg whites. Top with za’atar, then garnish each egg with one sprig of parsley.
- Preheat oven to 425F.
- Drizzle olive oil onto baking sheet. Add carrots; toss to coat. Bake 45 minutes until reduced in size and starting to brown around edges. Cool 15 minutes.
- While carrots are roasting: Add eggs to large pot with water that covers them 1 inch. Boil 9 minutes. While eggs are boiling, prepare an ice bath. Remove eggs from water directly to ice bath and cool 15 minutes.
- Peel eggs and cut in half. Remove yolks and add to mixing bowl. Place white halves on plate. Cover plate and set aside in fridge until ready to use.
- In the bowl with yolks, add carrots; mash together. Mix in mayo, mustard, hot sauce, za’atar, and paprika until well combined. Add mixture to piping bag (or gallon ziplock bag with corner cut).
- Pipe carrot mixture into the egg whites. Top with za’atar, then garnish each egg with one sprig of parsley.
