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
- 0.33 cups Greek yogurt
- 1 tablespoon harissa paste
- 0.5 teaspoons garlic salt
- 0.5 teaspoons ground cumin
- 2 pinches smoked paprika , or to taste
- ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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