Name: Harissa Deviled Eggs
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 medium shallot, very thinly sliced (preferably with a mandoline) -; 1 c. vegetable oil -; Kosher salt -; 6 large hard-boiled eggs -; 3 tbsp. mayonnaise -; 1 tbsp. (or more) harissa, depending on spice preference -; Kosher salt -; Ground cumin and chopped fresh cilantro, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Harissa Deviled Eggs

1. 1 medium shallot, very thinly sliced (preferably with a mandoline) -

2. 1 c. vegetable oil -

3. Kosher salt -

4. 6 large hard-boiled eggs -

5. 3 tbsp. mayonnaise -

6. 1 tbsp. (or more) harissa, depending on spice preference -

7. Kosher salt -

8. Ground cumin and chopped fresh cilantro, for garnish -

How to cook deliciously - Harissa Deviled Eggs

1. Stage

Place a fine-mesh strainer in a heatproof bowl and line a sheet tray or large plate with paper towels.

2. Stage

In a small saucepan, combine shallots and oil. Cook over high heat, stirring occasionally, until shallots begin to bubble, about 1 minute. Continue to cook, stirring constantly, until bubbling begins to subside and shallots are lightly golden, about 3 minutes more. (They will continue to cook once strained.)

3. Stage

Working quickly, strain oil into heatproof bowl and transfer shallots to prepared sheet tray. Arrange in an even layer; season with salt. Reserve oil for another use.

4. Stage

Halve eggs lengthwise and scoop out yolks into a medium bowl; reserve whites on a cutting board or plate.

5. Stage

Mash yolks well with a fork, then add mayonnaise and harissa and mash and stir until smooth; season with salt. Taste and add more salt and/or harissa, if necessary.

6. Stage

Spoon or pipe yolk mixture into each egg white. Top with a generous pile of fried shallots, cumin, and cilantro.