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
- eggs: 6 piece
- Greek yogurt: 0.33333 cup
- harissa paste: 1 Tbsp
- garlic salt: 0.5 tsp
- ground cumin: 0.5 tsp
- pinches smoked paprika: 2 piece (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
