Amazing deviled eggs spiced up with Moroccan harissa. Creamy classic deviled eggs with relish, but also with a tasty kick to draw a crowd!
Try this satisfying potato shakshouka egg casserole.
These spicy deviled eggs will be the talk of your kitchen. They are easy to make, adorable and so versatile. I sprinkled them with paprika, cayenne pepper and za’atar mix. All tasted so good and did not last long.
Adding Moroccan harissa does not only spice things up a bit, but also adds all the harissa aromatic flavors to the filling without overpowering it.
These days I feel nostalgic, when this happens I mostly turn to old recipes or youtube!. You might be shocked, but yes you’ve read it right. I watch TV series from my childhood.
Many times, I do not even recall the name of the series like this time, I am watching something from the 70s!. It was replayed many times in the 80s and that’s probably when it get caught in my memory. Although it is hilarious to watch and try to remember the actors, it was fun to see this extreme eye shadow colors, the bright orange lipsticks and the bell-bottomed pants.
I also listen to very old music, the one that my dad used to play for me. Tina Charles, Boney M and Village People shaped my passion for English language. I wanted to know what they are saying and back then, there was no internet so I have to depend on my own :)… more about that later.
Tell me what do you do when you feel nostalgic? do you visit old places, call faces from your past or what you do?
How long to boil eggs for deviled eggs?
To get perfectly hard boiled eggs I always use my mom’s method. Place eggs in cold water, when it boils, turn heat off. Cover and let it be for like 10 minutes then peel them under cold running water. This times, I’ve used this method I found here. Both methods works great for me and I’ve demonstrated the latter in the video for this recipe.
Bottom line, you just need water to boil rapidly then turn off heat, and cover. That’s it , no more boiling is necessary.
How long are deviled eggs good for?
I’ve consumed those deviled eggs over the course of 3 days and I am still alive :). Of course my eggs were properly stored in containers in the fridge. But it is worth noting that the recommended time frame is two days.
How do you make spicy deviled eggs?
Making deviled eggs is very simple
- Put eggs in a small saucepan cover with cold water and a splash of white vinegar. The vinegar trick is to prevent eggs from cracking while cooking, this is a tip that was given to me by a dear friend.
- When water boils, cover and let it set for 15 minutes.
- Get eggs out and place into a bowl filled with iced water for a couple of minutes.
- Gently crack eggs just a bit and place back in the iced water for another couple of minutes. You can also at this step peel the eggs under running cold water.
- Cut the eggs in half lengthwise and pop the yolks off in a bowl.
- Add mayonnaise and mix well with a fork then add the rest of the ingredients mix again until all is incorporated well.
- Scoop the filling into the egg white shells or fill a pastry bag with the filling and pipe into egg white shells for a decorative style.
Sprinkle top with Za’atar mix, my favorite, paprika or cayenne pepper for more heat.
These are so easy to make, a crowd-pleaser appetizer that will take roughly 10 minutes work time. Perfectly spiced and creamy.
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Spicy Deviled Egg
- 6 large eggs.
- A splash of white vinegar about 2 teaspoons.
- 3 Tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard.
- 1 teaspoon Harissa paste.
- 1/8 teaspoon salt
- dash of fresh black pepper
- garnish: paprika or cayenne pepper for more spiciness.
- Place eggs in a pot.
- Cover with cold water about 1/2 to 1 inch above the eggs.
- Add the vinegar and turn heat on to medium. Bring to a boil.
- Cove the pot and take it off heat. Let it set 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.
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