Dukkah is an Egyptian dry spice blend that has a multitude of uses—as a salad sprinkle, a seasoning on lamb chops, or a dip with bread and olive oil. We serve it as a pre-dinner bar snack with hard-boiled eggs.–Shelagh Ryan

What else can I do with dukkah?

We wouldn’t want you to overlook the fact that the combination of hard-boiled eggs and dukkah is awesome—and even awesomer with beer. Actually, it’s awesome with a lot of things. Like salads. Soups of all sorts. Fresh bread doused with olive oil. Chicken cutlets. Fish fillets. We’ve listed a few more ideas at the dukkah recipe we linked from in the ingredient list above. Got a dukkah pairing that you think is awesome? Let us know in a comment below.

A bowl of hard-boiled eggs with dukkah in a bowl next to it.

Hard-Boiled Eggs with Dukkah

4.50 / 2 votes
Hard-boiled eggs with dukkah is an easy combination that will satisfy snackers. A crunchy, nutty, spicy mixture elevates those perfectly hard-boiled eggs.
David Leite
Servings6 eggs
Calories78 kcal
Prep Time10 minutes
Total Time10 minutes


  • 6 hard-boiled eggs, chilled
  • Several tablespoons dukkah


  • Place the hard-boiled eggs in a bowl. Set a smaller dish of dukkah on the side along with individual plates and some napkins. You’ll want to use about 1 tablespoon dukkah per egg. Originally published on April 05, 2015.

Adapted From

Café Kitchen

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Serving: 1 eggCalories: 78 kcalCarbohydrates: 1 gProtein: 6 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 187 mgSodium: 62 mgPotassium: 63 mgSugar: 1 gVitamin A: 260 IUCalcium: 25 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 Shelagh Ryan. Photo © 2014 Ryland Peters & Small. All rights reserved.

Recipe Testers’ Reviews

Dukkah is the condiment that I never knew I needed until now! If you love hazelnuts, pistachios, and a variety of spices, this recipe is for you. I’ve only tried this with eggs, but think it would be terrific on bread dipped in olive oil or even on top of hummus.

Timing for toasting coriander and cumin seeds was accurate. Toasting of sesame seeds, for me, was 1 minute so this was also accurate timing. I used about 1 tablespoon per egg so to be honest, this recipe makes way more than 6 servings, but I love having the leftovers!

While I loved the hazelnuts and pistachios I am thinking about trying it again with almonds to see how it compares.

Everything about this recipe worked for me and the contrast in flavors and textures brings a whole new experience to a weekday snack or light lunch. While you can buy premade dukkah blends from certain markets, it won’t hold a candle to the complexity of freshly ground spices and toasted nuts presented here.

You can dip your eggs whole into the spice blend, although I’ve been cutting them either in wedges or slices, arranging them on a plate with a drizzle of olive oil, and sprinkling them with the dukkah. I’m completely smitten and have a stockpile of eggs in my fridge for the weeks to come.

I found 1 to 2 tbsp per egg was good.

Here’s a fun spiced nut and seed mixture that has a lot of uses. I sprinkled this on hard-boiled eggs as suggested in the headnote. That was fine, but I have other uses I like better. [Editor’s Note: You can continue reading Melissa’s creative ideas for dukkah, as well as those of our other recipe testers, when you click on the link for dukkah in the ingredient list above. Lotsa swell stuff there, we swear.]

I love nuts and it seemed like such a fun idea to dip egg into it. This recipe was easy to make. Basically, you can make the hard-boiled eggs at any time ahead and store them in the fridge until ready. This made so much of the dukkah seasoning that it would be nice to have other ideas for its use. I want to try it with other nuts some time.

I had to work at the peppercorns. I think it’s easier to use a pepper grinder.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 4 stars
    What a good idea!

    I have chickens and a constant supply of hard-boiled eggs. Now I’m going to keep some dukkah on hand as well.