Spicy Deviled Eggs
Deviled eggs are a fun bite-sized party classic that disappear fast. These ones are spiced up with harissa paste for a creamy appetizer with a tasty kick to draw a crowd!
Servings: 12 egg shells
Calories: 62.5kcal
Equipment
- pot
- Bowls
Ingredients
- 6 large eggs
- 2 teaspoons white vinegar
- 3 Tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoons Harissa , or to taste
- ⅛ teaspoon salt
- dash black pepper
Optional:
- 1 Tablespoon sweet pickle relish
For 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 halves.
- 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.
- Mash the yolks with the mayonnaise with either a fork or a potato masher.
Nutrition
Calories: 62.5kcal | Carbohydrates: 1g | Protein: 3.2g | Fat: 5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.9g | Cholesterol: 93.9mg | Sodium: 74.5mg | Potassium: 35.5mg | Fiber: 0.1g | Sugar: 0.9g | Vitamin A: 160IU | Calcium: 11mg