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Deviled Eggs with Labneh, Chives, Cumin and Pul Biber
"The creamy, natural taste of labneh provides an excellent, wholesome alternative to mayonnaise-based versions of deviled eggs. Gently spiced with aromatic cumin and a bit of heat from pul biber (Aleppo peppers work well, too) and topped with chives, these deviled eggs are indeed divine." — Ozlem Warren
Photo courtesy of Ozlem Warren
Ingredients
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4
large free-range eggs, hard-boiled
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2
tablespoons extra-virgin olive oil, plus more to serve
Directions
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01Slice the hard-boiled eggs lengthways. Scoop out the yolks and place in a bowl. Stir in the oil, pul biber and cumin, season with salt and ground black pepper. Mash well with a fork.
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