Perhaps you're attending (or hosting!) an Oscars party this coming weekend. Deviled eggs are one of those dishes that is always welcome. Much more than just a garnish, the dukkah in this updated classic adds crunchy texture as well as body to the smooth yolk filling. Adapted from Flavors of the Sun, Nutty chapter.

Serves 4-6

6 large eggs

2 tbsp mayonnaise

2 tbsp plain Greek yogurt

2 tbsp dukkah, plus more for garnish

1.5 tsp Dijon mustard

Fine sea salt and freshly ground balck pepper

Aleppo pepper, for garnish

Put the eggs in a saucepan with water to cover and place over high heat. When the water just reaches a boil, remove from the heat and cover the pan. Let the eggs stand in the hot water for 15 minutes, drain and cover with cold water. When cool to touch, peel the eggs.

Halve the eggs lengthwise and scoop the yolks into a bowl. Add the mayonnaise, yogurt, dukkah, mustard, salt & pepper to taste, and mash with a fork until smooth. Fill the egg whites, mounding slightly. Garnish with extra dukkah and a sprinkle of Aleppo pepper. Refrigerate until ready to serve.