Harissa Deviled Eggs

Harissa Deviled Eggs

Deviled eggs take on a decidedly spicy flavor with the addition of harissa paste. Feel free to decorate them into pumpkins, eyeballs, or ghoulish faces for Halloween!

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
81 Calories

Recipe Instructions

Step 1
Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
Step 2
Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
Step 3
Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
Harissa Deviled Eggs
Harissa Deviled Eggs

Ingredients

  • 6 eggs
  • ground black pepper to taste
  • ½ teaspoon garlic salt
  • ½ teaspoon ground cumin
  • ⅓ cup Greek yogurt
  • 1 tablespoon harissa paste
  • 2 pinches smoked paprika, or to taste

Categories

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