Moroccan Harissa Deviled Eggs

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Harissa, cumin, coriander and cilantro make these eggs warm, earthy and spicy in a way that is very different from the usual paprika dusting.

Serves: 6 people

Preparation time: 30 min

Ingredients

• Eggs – 6 large
• Greek yogurt – 2 tbsp
• Mayonnaise – 2 tbsp
• Harissa – 1 to 2 tsp
• Ground cumin – 1/2 tsp
• Ground coriander – 1/2 tsp
• Garlic – 1 small clove, finely grated
• Fresh cilantro – 1 tbsp, chopped
• Salt – to taste

Method

STEP 1
Warm the cumin, coriander and garlic briefly in a teaspoon of olive oil if you want a rounder flavour, then let it cool. This echoes the original spiced-oil idea and takes the raw edge off the garlic.
STEP 2
Mash the yolks with the yogurt, mayonnaise and harissa. Stir in the cooled spices and chopped cilantro. Taste carefully because the strength of harissa varies quite a lot.
STEP 3
Fill the egg whites and finish with a few cilantro leaves. These are especially good alongside olives, flatbread crisps or other mezze-style bites.