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Harissa Deviled Eggs

4

30 min

Harissa Deviled Eggs

Harissa Deviled Eggs Photo 1

Category

Egg appetizer

Time

30 min

Serving

6 persons

Calories

81

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • eggs: 6 piece
  • Greek yogurt: 0.33333 cup
  • harissa paste: 1 Tbsp
  • garlic salt: 0.5 tsp
  • ground cumin: 0.5 tsp
  • pinches smoked paprika: 2 piece (to taste)
  • ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Harissa Deviled Eggs Photo 21
Harissa Deviled Eggs Photo 32
Harissa Deviled Eggs Photo 43
  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.
    Harissa Deviled Eggs Photo 2
  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.
    Harissa Deviled Eggs Photo 3
  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 Photo 4

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