1 can Libby's Sliced Carrots
1/4 cup mayo
2 tablespoons mustard
1 tablespoon hot sauce (pick your favorite)
1 tablespoon za’atar spice (plus more for garnish)
1 teaspoon smoked paprika
salt and pepper
curly leaf parsley
Preheat oven to 425.
Drizzle some olive oil onto a baking sheet. Strain the excess liquid from the carrots and add them to the baking sheet. Toss to coat with the oil. Bake at 425 for about 45 minutes until reduced in size and starting to brown around the edges. Cool for 15 minutes.
Bring some water to a simmer and add the eggs. Boil for 9 minutes. While the eggs are boiling, prepare an ice bath. Remove the eggs from the water directly to the ice bath and cool for about 15 minutes.
Peel the eggs and cut in half. Remove the yolks and put the whites on a plate. Cover and set aside in the fridge until ready to use.
In the bowl of a food processor, combine the carrots, egg yolks, mayo, mustard, hot sauce, za’atar, and paprika. Season with salt and pepper. Pulse and then process until smooth, scraping the sides of the bowl as needed to combine everything.
Remove the carrot mixture from the food processor and put it into a piping bag.
Pipe the carrot mixture into the egg whites. Top with za’atar, then garnish each egg with one sprig of parsley. Serve.
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