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Ingredients30 m servings 81
Original recipe yields 6 servings (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.
- Cook's Note:
- Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot®).
Per Serving: 81 calories; 5.7 1.4 6.3 166 234 Full nutrition
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