Harissa Deviled Eggs

4.0
(1)
1 Review
3 Photos

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!

Submitted by thedailygourmet
Published on September 7, 2018
3
3
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 deviled eggs
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 6 eggs

  • ⅓ cup Greek yogurt

  • 1 tablespoon harissa paste

  • ½ teaspoon garlic salt

  • ½ teaspoon ground cumin

  • 2 pinches smoked paprika, or to taste

  • ground black pepper to taste

Directions

  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(R)).

Nutrition Facts (per serving)

81 Calories
6g Fat
1g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 81
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 10%
Cholesterol 166mg 55%
Sodium 234mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 27mg 2%
Iron 1mg 6%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.