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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 deviled eggs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot(R)).

Nutrition Facts

81 calories; protein 6.3g; carbohydrates 1.4g; fat 5.7g; cholesterol 166.2mg; sodium 233.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/18/2018
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 recipe. Read More
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