Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6