2. With a teaspoon, carefully pop the yolks out and put in a large bowl. Add the yogurt, walnut oil, tahini, lemon juice, za’atar, salt and pepper. Whisk the ingredients together until creamy and smooth. Taste and adjust the seasoning if necessary.
3. Put the yolk mixture into a piping bag and pipe into the cavities of the egg whites. Garnish with fresh chives. Best eaten the day they are made.