Step 1

Bring a large saucepan of water to a boil, then gently submerge the eggs and boil them for 10 minutes. Drain, then rinse under cold running water until cool. Carefully peel the eggs, then slice each one in half vertically.

Step 2

Scoop out the yolks using a teaspoon, then push them through a fine sieve into a bowl (or just mash with a fork until smooth). Add the mayonnaise, tahini and lemon juice, season and stir to combine.

Step 3

Use a teaspoon to spoon the egg yolk mixture back into the egg-white hollows (or transfer to a piping bag with a star nozzle, if you have one). Finish with a sprinkling of parsley and za’atar, and serve with pickled chillies to bring a little heat and to cut through the richness of the yolks, if you like.