Harissa Deviled Eggs

  • Recipe By
  • Published May 28th
  • Ready In30m
  • Servings6
  • Calories81
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!

Harissa Deviled Eggs Ingredients

The following are the ingredients needed to make delicious Harissa Deviled Eggs for 6 servings:

  • 6 eggs
  • 1/3 cup Greek yogurt
  • 1 tablespoon harissa paste
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 2 pinches smoked paprika, or to taste
  • ground black pepper to taste

Harissa Deviled Eggs Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Harissa Deviled Eggs, you need about 15 minutes of preparation time. The time needed to cook this Harissa Deviled Eggs is about 15 minutes , and you can serve your Harissa Deviled Eggs within 30 minutes . The following are the steps to cook Harissa Deviled Eggs easily:

  1. 1 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.
  2. 2 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.
  3. 3 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.


  • Cook's Note:
  • Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot®).

Nutrition Facts

Per Serving: 81 calories; 5.7 grams of fat; 1.4 gram of carbohydrates; 6.3 grams of protein; 166 milligrams of cholesterol; 234 milligrams of sodium.

  1. Jul 18th 2018

    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 ...