Enjoy a bold twist on a classic, blending creamy yolks with the smoky, spiced warmth of harissa.
Harissa Deviled Eggs
Great for Appetizer
Ingredients
6 ea whole eggs
1/4 cup mayonnaise
1/4 mixed herbs (parsley, dill, chives), chopped
1 Tbsp harissa paste
Lemon juice, to taste
Kosher salt & fresh ground black pepper, to taste
Chopped chives, for garnish
Cornichon halves, for garnish
Directions
Set a pot of water to boil and season heavily with kosher salt; it should be VERY salty
Once at a rolling boil, gently lower the eggs into the pot and turn heat to medium high to maintain a gentle boil
Cook for 12 minutes
Remove from the water and transfer immediately to an ice water bath to stop the cooking
Allow to cool for at least 5 minutes, then peel the eggs
Cut each egg in half lengthwise, remove the yolk, and transfer to a medium mixing bowl, reserving the whites on a tray or plate
To the bowl with the yolks, add the remaining ingredients and mix well with a spatula or whisk to combine
Taste and adjust seasoning, then transfer to a small pastry bag or zipper lock plastic bag
Clip the corner and pipe the filling into the egg whites
Place one half of a cornichon on each deviled egg, then sprinkle with chives
Serve immediately.
