Harissa Deviled Eggs
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Harissa Deviled Eggs

1. Eggs - 6
2. Greek yogurt - ⅓ cup
3. Harissa paste - 1 tablespoon
4. Garlic salt - ½ teaspoon
5. Ground cumin - ½ teaspoon
6. Smoked paprika, or to taste - 2 pinches
7. Ground black pepper to taste - 2 pinches

How to cook deliciously - Harissa Deviled Eggs

1. Stage

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. Stage

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. Stage

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.