Name: Labne Deviled Eggs with Paprika and Ginger
Ingredients: ¾ tsp. yellow mustard seeds (4 grams); ½ tsp. black peppercorns, preferably Tellicherry (2 grams); 1 tsp. ajowan (1 gram); ½ tsp. sweet paprika (1 gram); ¼ tsp. ground ginger (½ gram); 5 large eggs; 3 Tbsp. labne or plain Greek yogurt; 2 tsp. extra virgin olive oil; Kosher salt

Top view of labne deviled eggs with paprika and ginger seasoning covering the egg whites.

Labne Deviled EggsPhoto by Thomas Schauer

They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really very simple. I tend to think of them as composed egg salad, something I grew up eating a lot of (and they make a great salad). I play around with the fillings—spicing them up, of course, but also using different creamy elements. To give traditional deviled eggs even more flavor, I sprinkle the usually bland whites with spices, too. It’s as striking visually as it is taste-wise.

Notes

Labne in place of mayonnaise gives the filling a little tang. You’ll still get classic creaminess, as well as mustardy heat. Starting with whole mustard seeds offers a more complex taste than using pre-ground mustard powder.