Deviled Eggs Moroccan Style Recipes

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

DEVILED EGGS

Steps:

• Cook the eggs in boiling water for 6 minutes and allow to cool
• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
• Remove yolks from whites and place in a small round bowl
• Mash yolks with a fork into fine pieces
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
• Stir mixture until creamy
• Spoon mixture into a piping bag or similar
• Squeeze mixture into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

MEXICAN DEVILED EGGS

Steps:

• Cut the eggs in half lengthwise; carefully remove yolks to a bowl.
• Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well.
• Spoon or pipe yolk mixture evenly into egg white halves.
• Garnish with chili powder and parsley sprigs if desired.

MEXICAN-STYLE DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.

MOROCCAN-INSPIRED EGGS

Steps:

• Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
• Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
• Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

DEVILED EGGS MOROCCAN-STYLE

Steps:

• Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
• Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
• Spoon mixture into egg-white cavity/halves.
• Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.