Harissa Deviled Eggs Recipe


8 large eggs 

1/3 cup mayonnaise 

1 1/2 tablespoons Harissa 

1 teaspoon Katz apple cider vinegar or white-wine vinegar 

Sweet Smoked Paprika or Aleppo Pepper to garnish 

A pan to hard boil, and a sharp knife. Ideally a food processor or muscles. 


Harissa Deviled Eggs Recipe  (Hard boiled egg recipe here)

An eggy recipe

Makes 8 eggs

Adding some spice and heat without taking away the yolk-ish flavor. The contrast in Deviled Eggs, the cold egg and yolk combined with the spicy harissa makes a nice change from classic sweet relish.

#1: Make 8 hard boil eggs. Cool completely with ice water. Cut eggs in half lengthwise and place yolks in a bowl or processor.

#2: Add mayonnaise, mustard, Gravenstein apple cider vinegar to the bowl and mash with fork to mix. Pass thru a sieve to make smooth. OR process in food processor.

#3: Add Harissa and mix in.

#4: Use a pastry bag with a star tip or a zip lock plastic bag with one corner cut open. Pipe yolk mixture into the egg white halves.

#5: Sprinkle with pepper and Eat!