Harissa deviled eggs –Hey y’all! Gather ‘round because I’m about to share something delicious that will have everyone talking at your next get-together. You’ve got to try these Harissa Deviled Eggs! They’re not just your average deviled eggs; they’ve got a spicy kick that’ll light up your taste buds. This recipe is simple and perfect for any occasion – whether it’s game day, a family reunion, or just because you want something tasty. Let’s get into it!
Harissa Deviled Eggs
Deviled eggs are a classic favorite, but we’re taking it up a notch with some harissa. If you haven’t tried it yet, harissa is a North African chili paste that adds a rich and flavorful heat. Trust me, it’ll be worth it!
Ingredients
- 6 large eggs
- 2 tablespoons harissa paste
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Chives or parsley, for garnish
Instructions
- Start by placing your eggs in a saucepan and covering them with water. Bring it to a boil over medium heat.
- Once it’s boiling, cover the pan and remove it from the heat. Let the eggs sit for about 12 minutes.
- After the time is up, transfer the eggs into a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
- Once they’re cool, peel the eggs and slice them in half lengthwise. Pop the yolks in a mixing bowl and set the egg whites aside.
- Add harissa paste, mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mix it all up until it’s creamy and smooth.
- Use a spoon or piping bag to fill the egg whites with the yolk mixture. Get creative with it, y’all!
- Garnish with a sprinkle of chives or parsley for that fresh touch.
And just like that, you’ve got some show-stopping Harissa Deviled Eggs ready to serve! They’re spicy, creamy, and oh so satisfying. Whether you’re entertaining or just enjoying a snack, these will definitely elevate your appetizer game. Enjoy!
