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
LC P.S. Even Awesomer With Beer Note
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.
Dukkah With Hard-Boiled Eggs
- Quick Glance
- 5 M
- 5 M
- Makes 6
- 6 hard-boiled eggs, chilled
- Several tablespoons dukkah
- 1. Place the hard-boiled eggs in a bowl. Set a smaller dish of dukkah on the side along with individual plates and some napkins.
Recipe Testers Reviews
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.]