How to Make Harissa Deviled Eggs - A Step-by-Step Guide

If you are looking for a unique and flavorful twist on the classic deviled eggs, then look no further than these harissa deviled eggs. This recipe takes the traditional deviled egg and gives it a spicy and exotic spin with the addition of harissa, a North African hot chili pepper paste.

Harissa is a versatile condiment that is often used in Moroccan and Tunisian cuisine to add heat and depth of flavor to dishes. In this recipe, the harissa adds a bold and complex flavor to the creamy ...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 deviled eggs

  • 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.
  • 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.
  • 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.
  • Nutrition

    81 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 166mg
    • Sodium: 234mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 73mg