Carrot Za’atar Deviled Eggs

Carrot Za’atar Deviled Eggs

Carrot Za’atar Deviled Eggs

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. Perfect for entertaining, they bring a touch of gourmet flair to any gathering.


SERVINGS

12

PREP TIME

10 Min

COOK TIME

20 Min

Ingredients

  • olive oil

  • 1 can (14.5 oz.) Libby's Sliced Carrots, drained well

  • 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 well

  • 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

  1. Preheat oven to 425F.
  2. Drizzle olive oil onto baking sheet. Add carrots; toss to coat. Bake 20 minutes until reduced in size and starting to brown around edges. Let cool.
  3. 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.
  4. 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.
  5. 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).
  6. Pipe carrot mixture into the egg whites. Top with za’atar, then garnish each egg with one sprig of parsley.

  1. Preheat oven to 425F.
  2. Drizzle olive oil onto baking sheet. Add carrots; toss to coat. Bake 20 minutes until reduced in size and starting to brown around edges. Let cool.
  3. 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.
  4. 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.
  5. 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).
  6. Pipe carrot mixture into the egg whites. Top with za’atar, then garnish each egg with one sprig of parsley.
Easter Egg

When it says Libby’s® on the label, you will like it on your table, table, table