This 70s picnic classic gets brought into the new century with a sprinkling of dukkah. Dukkah is an Egyptian spice and nut blend. It gives a flavour and texture kick when sprinkled over a creamy yoghurt dip or onto some buttered sourdough toast.
A meticulous person might use a piping bag to neatly fill the eggs. I like the rustic look for something like devilled eggs – they’re supposed to be casual! You’ll see in the photo there is a light dusting of dukkah.
That is because I was having a little photoshoot that day for the launch of EAT what we EAT, and I was really trying to ensure the kids would actually eat it! That would’ve been bad, wouldn’t it? A website devoted to family friendly recipes for the kids to “eat what we eat”, but the kids in the pictures refusing to eat. Hey, I’m realistic – it does happen with my kids a lot of the time. See photo on right:
However in future I will add much more dukkah so the flavour and texture is noticeable.
I have included a recipe to make your own dukkah. However since its gone very trendy these, you can buy it in most grocery stores. In fact, I must admit that for the photo shoot I used a great shop-bought dukkah bought back for me from Margaret River, Western Australia by my lovely MIL. If you are short on time too, just do that!