Fiery Bites: Harissa Deviled Eggs for Heat Seekers

How to make Harissa Deviled Eggs?

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1–2 teaspoons harissa paste (adjust to heat preference)
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Optional toppings:
• Chopped parsley or chives
• Smoked paprika
• Crumbled feta or olives

Instructions:

1. Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil.
2. Turn off the heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.
3. Make the Filling: Slice eggs in half and remove yolks. Mash yolks in a bowl with mayo, harissa, lemon juice, salt, and pepper until smooth.
4. Fill the Eggs: Spoon or pipe the harissa mixture back into the egg whites.
5. Garnish & Serve: Top with herbs, paprika, or feta for flavor and color. Chill until ready to serve.

🌶️ Tips:

• Adjust heat by using mild or spicy harissa.
• Add a little Greek yogurt for a tangier filling.
• Perfect for brunch, parties, or meal prep snacks.

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