Recipe courtesy of Laura Calder
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Total:
1 hr 23 min
Prep:
5 min
Inactive:
1 hr
Cook:
18 min
Yield:
2 dozen
Level:
Easy

Ingredients

Directions

Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling. 

Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

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