Harissa Deviled Eggs
Description
Harissa, cumin, and smoked paprika fill these deviled eggs with enough spice and flavor to fire up any party.
Ingredients
•
6 eggs
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1/3 cup Greek yogurt
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1 tablespoon harissa paste
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1/2 teaspoon garlic salt
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1/2 teaspoon ground cumin
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2 pinches smoked paprika, or to taste
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ground black pepper to taste
Directions
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.