Deviled Eggs with Creamy Tahini and Za’atar

Ever since I married a Southerner, I’ve made more deviled eggs than I care to count. But there’s always one rule: Michael must boil and peel the eggs, and I’ll do the rest. This way it’s teamwork! Deviled eggs might look dainty and maybe even tricky, but they are very forgiving. You can be as fussy as you want and pipe the filling with a fancy pastry tip, or go rogue and use a spoon. This recipe was inspired by Michael’s love for all things eggs and hummus.