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. 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. 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. 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 per serving