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Harissa Deviled Eggs

Rated as 4 out of 5 Stars

"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!"
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30 m servings 81
Original recipe yields 6 servings (6 deviled eggs)


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  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.
  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.
  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.


  • Cook's Note:
  • Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot®).

Nutrition Facts

Per Serving: 81 calories; 5.7 1.4 6.3 166 234 Full nutrition

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These eggs are very creamy. I used the method written and they peeled pretty well. I prefer a bit tangier version of deviled egg, so ended up adding a dollop of dijon mustard. Thank you for the ...