I took a beloved recipe and made adjustments to suit my tastes. The nicest thing is that the entire dish cooks in one casserole dish for minimal mess—it reminds me of bruschetta!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 deviled eggs |
Ingredients
- 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
Instructions
- 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.
- Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot(R)).
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 234 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These eggs are very creamy. I used the method written and they peeled pretty well. I prefer a bit tangier version of deviled egg, so ended up adding a dollop of dijon mustard. Thank you for the recipe.