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My review
Harissa Deviled Eggs
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thedailygourmet
"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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Ingredients
30 m servings 81Original recipe yields 6 servings (6 deviled eggs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot®).
Nutrition Facts
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7/18/2018
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 ...