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"PLP" preserved lemon deviled eggs

Updated: Apr 23

I had my first preserved lemons, also called "dhoop Limboo" as a child when my grandmother would make it during the sunny winter months. Today, my mother still continues this tradition, and I am a recipient of a batch early every spring.

However, preserved lemons have been attributed to Morocco and North Africa for centuries. I also enjoyed them and was struck by the similarity in flavour. In Morocco, they are used in tagines, salads and other foods, while in Hyderabad, they are enjoyed as a condiment.

This is a lovely recipe. The preserved lemons add a soft tartness to the creamy yolks. In addition, I dusted the eggs with za'atar and gave them a pinch of Aleppo pepper for spice. these are so easy to enjoy.

This is a fantastic cookbook for Moroccan cuisine from a chef who is a master of the art. Mourad has won a Michelin star and is considered by many to be the originator of contemporary Moroccan cuisine. Bon Appetit has rated this cookbook as one of the world's best in 21011, and it remains one of my favourites. The recipes can be complex, except for a few like this one, but each is divine. I have had dinner at his wonderful restaurant, Aziza, in San Francisco several times, and each time, the experience has been a delight, and the food is outstanding.

For more recipes from this fabulous cookbook, click here.


6 hard-boiled eggs

1 teaspoon micro diced carrots

1 1/2 teaspoons minced preserved lemon rind and pulp

1/2 teaspoon [reserved lemon juice

2 tablespoons mayonnaise

Salt, to taste

Aleppo pepper,to garnish

Za'atar, to garnish

Cut the eggs in half and remove the yolks carefully to a bowl.

Add the carrots, preserved lemon, preserved lemon juice, and mayonnaise and mix well. Adjust salt, the preserved lemons are very salty, and you may not need any. Keep the yolk mix chilled till you are ready to serve the dish.

When ready to serve, add small dollops of the yolk mix to the cavity in the egg white. Garnish with the Aleppo pepper or za'atar. Serve immediately.

Note: For the best texture for a deviled egg, never chill the egg whites. On chilling, the white turn chewy and thick. Store them well-covered so they do not dry out at room temperature. i usually boil the eggs the same day and serve the dish for dinner.

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