Harissa Deviled Eggs recipe

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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

Nutrition Info

81.3 calories
carbohydrate: 1.4 g
cholesterol: 166.2 mg
fat: 5.7 g
fiber: 0.2 g
protein: 6.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 233.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 deviled eggs

Recipe Note

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!

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