Cilantro Tahini Eggs

These are effin' great! I was looking for a cool substitute for mayo when making deviled eggs for a block party yesterday, and so went out and picked up an 8-oz container of Tahini Sauce at Trader Joe's. The full-bodied creaminess of the Tahini Sauce and its lemony flavour was exactly what the recipe needed:

• 12-14 large eggs
• 1 8-oz container Tahini Sauce
• 6-8 sprigs cilantro leaves, chopped

Place eggs in cool salted water, making sure water covers the eggs, and bring to a boil. Once boiling, time for 7 minutes, turning heat down to just above medium so that eggs are gently boiled. Pour boiling water out of pans over sink and refill with cool water to cool eggs. Refrigerate for two-three hours.

Remove cooked eggs from fridge, peel and slice in half. Carefully remove yolks, which should be firm, but not too dry. Set aside egg white halves. Mix yolks in Tahini Sauce until mixture is uniform and smooth (just a couple minutes). Add in chopped cilantro leaves and quickly mix to distribute evenly.

Using small spoon, scoop mixture into each egg white half, distributing mixture evenly among all egg halves. Place in cilantro-lined container and refrigerate again for an hour or so.

These eggs were really well-received at the block party, and have a delicious flavour and texture that is heartier than traditional deviled eggs. They make great leftovers - we ate them for breakfast the next morning and they were just as good!