Harissa Deviled Eggs recipe
All Recipes Appetizers and Snacks Deviled Egg Recipes No Mayo Deviled Egg RecipesIngredients
- 6 eggs ⅓ cup Greek yogurt 1 tablespoon harissa paste ½ teaspoon garlic salt ½ teaspoon ground cumin 2 pinches smoked paprika, or to taste ground black pepper to taste
Nutrition Info
- 81.3 caloriescarbohydrate: 1.4 gcholesterol: 166.2 mgfat: 5.7 gfiber: 0.2 gprotein: 6.3 gsaturatedFat: 1.9 gservingSize: -sodium: 233.6 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Harissa Deviled Eggs
Directions
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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.
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.
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.