Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Labneh & Dukkah Deviled Eggs

deviled eggs

labneh dukkah deviled eggs

“Can’t wait to get organized” seems to have been my favourite moan phrase over the last two years. Over the last few weeks, and with the last of The Jewelled Kitchen book edits officially out of the way, I’ve finally found some down time to bring organization back into my life. Besides clearing up my desktop, folders, emails, and much more, I have also begun thinking about a new design/layout/feel for the blog, and look forward to reviving my hibernating Social Media accounts. Still much more to do but I’m already beginning to feel the calm that comes with being organized. It also helped, that with all these organizational duties came a much needed spring detox which I’ve thoroughly enjoyed, in particular the fruit salads and smoothies. I’m feeling much more invigorated and energetic which is comforting as the coming few months are set to be very busy.

I’m leaving for Lebanon in a week’s time where I’ll be headquartered for the next couple of months and am very much looking forward to the sun!  I’ll be hosting another Taste Lebanon press trip for the Ministry of Tourism and Horeca in April, after which I’ll also lead some more Taste Lebanon tours (we still have a couple spots for the weekend escape in May ) and working on some other projects which will be announced soon. The Jewelled Kitchen cookbook will be on pre-order as of early next week and I’ll be announcing the details as soon as they’re available! I’m incredibly excited and can’t wait to tell you all about the cookbook, so do stay tuned!

In the meantime, I’ll leave you with these moreish labneh and dukkah deviled eggs which I made almost a year ago now but never managed to post them till now! Here’s the recipe for the labneh or strained yogurt used in the recipe. The stunning photography is by my talented friend Sarka Babicka, who is also the photographer behind The Jewelled Kitchen!

Labneh & Dukkah Deviled Eggs
Prep time
Cook time
Total time
Dukkah is a wonderful Egyptian spice and nut blend that is usually mixed with olive oil and used as a dip with bread. The name dukkah (or duqqa) means "to pound" referring to how the mixture is pound to a rough consistency. You can use a pestle and mortar or a spice grinder as I've suggested in the recipe.
Serves: 4
  • 4 eggs
  • 15g/1/2 oz (about 6 pieces) macadamia/hazelnuts
  • ½ tsp sesame seeds
  • ¼ tsp coriander
  • ¼ tsp cumin
  • 2 tbsp strained yogurt or labneh
  • 1 tbsp finely chopped cucumber
  • 1 tbsp finely chopped mint
  • pinch of salt
  • freshly ground black pepper
  • Sumac, for sprinkling
  1. Place a saucepan over medium heat, add 4 eggs and boil them until hard, about 8-10 minutes. Meanwhile, place a dry sauté pan on medium- low heat and dry toast the macadamia or hazelnuts for a couple of minutes tossing them around often. Repeat with the coriander seeds, cumin seeds and sesame seeds, all in one go, until they are aromatic or golden, about 2 minutes. Transfer the toasted macadamia and spice mixture to a spice grinder and grind them roughly for about 30 seconds.
  2. Remove the saucepan which contains the eggs from the stove, turn off the heat, and drain the water, then quickly run the eggs under cold water to cool them down and make peeling them more manageable. Once you’ve peeled them, slice through the egg lengthwise, remove the yellow yolk and transfer the yolk to a bowl. To the bowl, add the yogurt, the toasted and ground nut and spice mixture, cucumber, half the mint and a pinch of salt. Mix well, taste and adjust seasoning to your liking. Spoon a little of the yolk mixture into the craters of the egg whites and sprinkle with a dusting of sumac and mint, if desired.
Deviled eggs are great for taking to picnics. Here's a good way to transport them with very little mess: Transfer the cooked egg whites to a Tupperware and cover well. Add the deviled egg yolk mixture to a Ziploc bag or a pastry/decorating bag. Pack scissors and when you reach your destination and are ready to serve, cut off the bottom tip of one of the corners and then squeeze out the mixture through the opening and into the egg white craters. Sprinkle generously with sumac and garnish with additional mint, if desired.

Fellow Lebanese blogger and wonderful food writer, Maureen Abood also posted a recipe last week for deviled eggs. Thought you might enjoy them too.

Deviled eggs

14 thoughts on “Labneh & Dukkah Deviled Eggs

  1. Bethany, can you clarify this part: Para 1 says take the nuts and spices and grind after toasting. Para 2 says add sesame seeds, coriander, cumin to yogurt. I don’t see where there were any spices left to use from Para 1???? Do I add more sesame seeds and coriander or do you mean the entire nut/spice mixture is added to the yogurt/cucumber/mint and yolk bowl….? Thank you.

    1. Hi Linda, that means the whole toasted nut and spice mixture is ground and then added to the yolk. Hope this clarifies.

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