Boil the eggs for 8-10 minutes, or however long you prefer to cook your hard-boiled eggs. Cool under running cold water, peel and roughly chop. Add a little salt and pepper.
Mix the tahini, yoghurt, olive oil and lemon juice. The tahini mixture will thicken first. Add water, 1 Tbsp at a time, until the mixture has the consistency of mayonnaise. Season well with salt and pepper.
Add the chopped eggs, spring onion (if using) and parsley. Taste again to see if it needs more salt or pepper.
Transfer to a suitable container or serving bowl. Top with extra virgin olive oil, za'atar and a pinch of chili flakes.
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