Carrot Za’atar Deviled Eggs

By The Food In My Beard 



Prep Time

15 min

Cook time

45 min


  • 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)


  1. Preheat oven to 425F.
  2. 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.
  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.