Looking to add a kick to your next gathering or appetizer spread? These Harissa Deviled Eggs are the perfect way to spice things up! Combining the creamy comfort of classic deviled eggs with the smoky heat of harissa paste, these eggs are a flavorful and unexpected twist on a beloved favorite. They’re sure to be a conversation starter and a hit with guests who enjoy a bit of heat. This harissa deviled egg recipe is a simple way to elevate a classic.

I’ve always loved deviled eggs, but I’m also a big fan of spicy food. This recipe is a result of my experimenting with different flavor combinations to create a more exciting and flavorful deviled egg. The harissa adds a wonderful depth of flavor and a pleasant heat that complements the richness of the eggs. This recipe is surprisingly easy to make.

How to Make It

We start by hard-boiling the eggs. There are many methods for hard-boiling eggs, but the key is to avoid overcooking them, which can result in a green ring around the yolk.

Once the eggs are cooked, we cool them completely in an ice bath. This makes them easier to peel.

We then peel the eggs and slice them in half lengthwise.

The yolks are then carefully removed and placed in a bowl.

We then mash the yolks with mayonnaise, harissa paste, Dijon mustard, lemon juice, and salt.

The yolk mixture is then piped back into the egg whites.

Finally, the deviled eggs are garnished with a sprinkle of paprika, chopped cilantro, or a drizzle of olive oil.

Make Ahead Method

The hard-boiled eggs can be cooked a day or two in advance and stored in the refrigerator. The yolk mixture can also be prepared a few hours in advance and stored in the refrigerator. Assemble the deviled eggs just before serving for the best texture.

Pro Tips

Don’t overcook the eggs: This can result in a green ring around the yolk.
Cool the eggs completely before peeling: This makes them easier to peel.
Use a piping bag for a neater presentation: This will give your deviled eggs a professional look.
Adjust the amount of harissa paste to your preference: If you prefer a milder flavor, use less harissa paste. If you like it spicy, use more.
Garnish with your favorite toppings: Paprika, chopped cilantro, chives, or a drizzle of olive oil are all good options.

Storage

Storing Leftover Deviled Eggs:

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.

Tools For This Recipe

Pot (for boiling eggs)
Large bowl
Spoon or fork
Knife
Piping bag and tip (optional)
Measuring spoons

FAQs!

What is harissa paste? Harissa paste is a North African hot chili pepper paste made with roasted red peppers, spices, and herbs.
Where can I buy harissa paste? Harissa paste can be found in most grocery stores in the international aisle or near the other chili pastes.
Can I use harissa powder? Yes, you can use harissa powder, but you may need to add a little water or olive oil to create a paste.

So, there you have it! A simple yet sensational twist on a classic appetizer that’s sure to awaken your taste buds. These Harissa Deviled Eggs offer a delightful balance of creamy, tangy, and spicy flavors, making them an irresistible addition to any occasion. The creamy richness of the yolk mixture is perfectly complemented by the smoky heat of the harissa, creating a truly unforgettable bite.

Whether you’re hosting a casual get-together with friends, bringing a dish to a potluck, or simply looking for a flavorful snack to enjoy on your own, these spicy deviled eggs are guaranteed to impress.

They’re quick and easy to prepare, yet they offer a sophisticated and unexpected flavor profile that will have everyone coming back for more. The vibrant color from the paprika or cilantro garnish also adds a beautiful visual element to your serving platter, making them as pleasing to the eye as they are to the palate. So, ditch the ordinary deviled eggs and give this harissa-infused version a try.

You might just discover your new favorite appetizer! Enjoy!

Harissa Deviled Eggs

A spicy and flavorful twist on classic deviled eggs with harissa paste.

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Prep Time 15

For boiling eggs 15

Total Time 30

Course Appetizer, Snack

Cuisine Fusion, North-African

Servings 12 deviled egg halves

Ingredients

6 large eggs
1/4 cup mayonnaise
1-2 teaspoons harissa paste adjust to taste
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
Salt to taste
Paprika chopped cilantro, or olive oil for garnish

Instructions

Hard-Boil the Eggs:

Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 10-12 minutes.

Cool the Eggs:

Immediately transfer the cooked eggs to an ice bath and let them cool completely. This will make them easier to peel.

Peel and Slice the Eggs:

Gently peel the cooled eggs. Slice them in half lengthwise.

Remove Yolks:

Carefully remove the yolks from the egg whites and place them in a medium bowl.

Make the Filling:

Mash the yolks with a fork or potato masher until smooth. Add the mayonnaise, harissa paste, Dijon mustard, lemon juice, and salt. Mix well until everything is combined and creamy.