Place eggs into a pot filled with tap water and bring to a boil. Once the water is boiling set your timer for 10 minutes.
While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.
Mash your avocado with a fork and place in a small bowl.
Once the ten minutes have passed, remove the eggs from the pot and run them under cold water (even better if you place them in an ice-bath).
Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.
- 2 tbsp extra-virgin olive oil
- 1½ tsp tahini
- ½ tsp ground coriander
- ½ tsp Za'atar
- ½ tsp sea salt
- ⅛ tsp pepper
- food processor (optional)
Add the yolks to the mashed avocado, along with the rest of the ingredients and mash together until a smooth homogenous mixture is formed.
Fold the finely diced cucumber in at this point.
Scoop or pipe a generous amount into each of the egg whites.
- ¼ tsp Za'atar (for garnish)
Top with a pinch of za'atar. Eat right away.