Deviled Eggs with Tomato Jam and Pistachio Dukkah

Recipe from Stella
Deviled Eggs with Tomato Jam and Pistachio Dukkah
Cooking time: 30 min
Servings 6
Delicious and delicate appetizer for the Christmas feast, which will perfectly complement the main dishes.


  • Tomatoes
    3 pcs
  • Olive oil
    1 tblsp
  • Sugar
    1 tblsp
  • Salt
    1 tblsp
  • Vingar
    1 tblsp
  • Eggs
    6 tblsp
  • Dijon mustard
    1 tblsp
  • Roasted pistachio
  • Greek yogurt
    3 tblsp

Nutrition facts per serving

  • Calories

    126 kcal

  • Protein

    7 g

  • Fat

    12 g

  • Carbohydrates

    8 g


  • First of all, chop onion, tomatoes and season with salt. Heat large pan with olive oil and add chopped onion. Fry for couple minutes and add tomatoes and add vinegar.

  • Boil some eggs for 10-12 minutes and rinse them under cool water, completely peel.

  • In a processor combine Greek yogurt, Dijon mustard, salt, roasted pistachios and fried vegetables. Blend it.

  • Halve each egg and delete yolks. Fill eggs with sauce. Let them chill in refrigerator for 30 minutes.

Bon Appetit!

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