Spicy deviled eggs with relish is one appetizer that everyone loves. An easy finger food that can be eaten in a couple of bites. This classic recipe is your traditional deviled egg recipe but with a twist of Moroccan harissa to add a tasty spiciness kick.
Next time, try this shakshuka recipe.
Making deviled eggs couldn't be any easier. Hard boiled eggs are split lengthwise and the yolks taken out and mixed with mayo, mustard, sweet relish and Moroccan harissa. Hard boiled eggs are so easy and I've included my fool proof no-fail recipe for your eggs to come out perfect every time!
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❤️ Why You'll Love It
- An easy and delicious appetizer.
- Little effort required for an elegant looking snack.
- Great use of hard boiled eggs.
- Classic deviled egg recipe with a crowd-pleasing taste.
- No fail recipe for deviled eggs with relish.
Making deviled eggs is not only easy to prepare but looks amazing on a buffet table or as an easy appetizer for your next party. Creamy, tangy deliciousness that is sure to be a crowd pleaser at your next bbq, picnic or as a holiday appetizer.
📝 Ingredients
- Eggs: Use large eggs as the yolk will be bigger and make more of the yummy filling.
- Vinegar
- Mayonnaise: makes the deviled eggs creamy.
- Sweet pickle relish: adds a delicious tangy taste to your deviled egg mixture.
- Yellow mustard
- Harissa paste: Can be purchased at your local store or try making it homemade.
- Salt & pepper
- Paprika or cayenne pepper: Perfect for garnishing the deviled eggs.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place eggs in a pot. Cover with cold water about ½ to 1 inch above the eggs. Add the vinegar and turn heat on to medium. Bring to a boil.
- Cover the pot and take it off heat. Let it sit for 15 minutes.
- Place eggs in a bowl of ice water for 3 minutes.
- Gently crack each egg and place again in cold water for another 2 minutes to let the water seep between the shell an the egg or you can peel the eggs under cold water.
- Gently peel eggs and cut each one lengthwise.
- In a separate bowl, take off the egg yolks. Place white halves aside.
- Add mayo and mash yolks well. Add remaining ingredients and mix well.
- Fill a piping bag with the yolk mixture and fill the egg whites.
💡 Expert Tips
- The water needs to be rapidly boiling before you turn off the heat and cover.
- You can spoon the filling on top of the white yolks if you do not have a piping bag.
- Mash the yolks with the mayonnaise with either a fork or a potato masher.
💬 FAQs
The filling of deviled eggs are made with the cooked yolks, mayonnaise, mustard, sweet pickle relish and a touch of Harissa paste for spiciness.
Once the water comes to a rapid boil, eggs take approximately 12-15 minutes to fully cook.
⌛ Make Ahead
Make the hard boiled eggs, peel and cut in half. Use the yolks to create the filling and store all in your refrigerator. Fill before your guest arrive.
👩🍳 Variations
- Deviled eggs is a very forgiving recipe. If you don't like as much mayo, you can use sour cream or more mustard.
- A variety of garnishes can be used for the top of the deviled eggs. Try a sprinkle of paprika, crispy bacon pieces, slice jalapeños, Za'atar mix, diced green onions or even cayenne pepper for more heat.
🧺 Storage
- Leftover deviled eggs with relish should be stored in an air-tight container for up 2 days in your refrigerator.
📣 More Recipes From the Blog
- Herb loaded Egyptian frittata is a delicious hearty egg dish called Egga.
- Another take on shakshuka made with potatoes, eggs, tomatoes and much more.
- This easy guacamole recipe without tomatoes works great with deviled eggs.
- These phyllo cup appetizers filled with feta cheese, tomatoes and green onions are a savory Greek take that you don't want to miss.
- Baked brie in puff pastry is easy to make, elegant and delicious! This super-popular appetizer is warm, creamy, sweet and salty.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Spicy Deviled Eggs
Equipment
- pot
- Bowls
Ingredients
- 6 large eggs
- 2 teaspoon white vinegar
- 3 Tablespoons mayonnaise
- 1 ½ Tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon Harissa
- ⅛ teaspoon salt
- dash black pepper
- Garnish: paprika or cayenne pepper for more spiciness.
Instructions
- Place eggs in a pot.
- Cover with cold water about ½ to 1 inch above the eggs.
- Add the vinegar and turn heat on to medium. Bring to a boil.
- Cover the pot and take it off heat. Let it sit for 15 minutes.
- Place eggs in ice cold water for 3 minutes.
- Gently crack each egg and place again in cold water for another 2 minutes to let the water seep between the shell and the egg or you can peel the eggs under cold water.
- Gently peel eggs and cut each one lengthwise.
- In a separate bowl, take off the yolks.
- Add mayo and mash well with the yolks.
- Add the remaining ingredients and mix well.
- Fill a piping bag with the yolk mixture and fill the egg whites.
- Sprinkle with paprika or cayenne pepper or za’atar.
Video
Notes
- The vinegar is added to the water to prevent eggs from cracking.
- The water needs to be rapidly boiling before you turn off the heat and cover.
- You can spoon the filling on top of the white yolks if you do not have a piping bag.
- Mash the yolks with the mayonnaise with either a fork or a potato masher.
Nutrition
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First published Nov 2, 2018 . Last updated April 3, 2022 with important tips, clear step by step instructions and readability.
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Nancy Karlen
Enjoy your posts!! I am a fan of Shirley Corriher's cookbook, "COOKWISE." She is a chemist and professional cooking consultant. ( I read more than cook from her book) She recommends, using older eggs ( a week to 10 days old), the older eggs have evaporated a bit, so they are not as tightly packed into the shell, and are much easier to peel when cooked. She recommends salt, not vinegar in the water and the 15 minutes sitting method, but then recommends pouring off the hot water and rinsing the eggs several tiimes with cold water before emptying the water from the pan and then shaking the pan VIGOROUSLY to bump and bang the eggs together to crack all the eggs. Add more water and some ice to cool them...No gentle one-on-one with the eggs or extra bowl needed!! It works great and is quick! AND she mentions if you are going for "perfectly centered yolks" to tape the carton shut and store the egg carton on its side in the fridge overnight!!! LOL!!!