Harissa Deviled Eggs The Best Recipes

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Harissa Deviled Eggs

"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!"

Ingredients :

• 6 eggs
• 1/3 cup Greek yogurt
• 1 tablespoon harissa paste
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 2 pinches smoked paprika, or to taste
• ground black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

• 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.

Notes :

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

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