Harissa Deviled Eggs Recipes

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CHILI DEVILED EGGS



Chili Deviled Eggs image

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 14

12 large eggs
1/3 cup mayonnaise
2 teaspoons sour cream
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely crushed corn chips
1/2 cup shredded yellow Cheddar
1/2 teaspoon chili powder
1/4 cup fresh parsley, finely chopped

Steps:

  • For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
  • When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
  • For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

HARISSA DEVILED EGGS



Harissa Deviled Eggs image

Deviled eggs take on a decidedly spicy flavor with the addition of harissa paste. Feel free to decorate them into pumpkins, eyeballs, or ghoulish faces for Halloween!

Provided by thedailygourmet

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 30m

Yield 6

Number Of Ingredients 7

6 eggs
⅓ cup Greek yogurt
1 tablespoon harissa paste
½ teaspoon garlic salt
½ teaspoon ground cumin
2 pinches smoked paprika, or to taste
ground black pepper to taste

Steps:

  • Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
  • Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
  • Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 1.4 g, Cholesterol 166.2 mg, Fat 5.7 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 233.6 mg, Sugar 0.8 g

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