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Spicy Harissa Stuffed Eggs

These stuffed eggs are a vibrant twist on a classic appetizer, featuring tender halved egg whites filled with a creamy mixture infused with spicy harissa, smoky paprika, and fresh herbs. The process involves boiling, peeling, halving, and piping a flavorful filling into perfectly cooked egg whites, resulting in a visually appealing dish with a silky texture and bold flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs preferably farm-fresh
  • 3 tablespoons mayonnaise good quality for creaminess
  • 1 teaspoon Dijon mustard adds depth and a slight heat
  • 1 tablespoon harissa paste for spicy flavor
  • 1 teaspoon smoked paprika adds smoky warmth
  • 2 tablespoons finely chopped pickles or capers for briny zing
  • 2 tablespoons chopped fresh herbs dill, chives, or parsley
  • to taste salt and pepper for seasoning
  • paprika for garnish extra paprika for topping
  • microgreens or herbs for garnish optional finishing touch

Equipment

  • Saucepan
  • Sharp knife
  • Mixing bowl
  • Piping bag or plastic bag
  • Paper towels

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 9-10 minutes until yolks are firm. Transfer eggs to ice water to cool completely, about 5 minutes.
  2. Gently tap each egg on the counter to crack the shell, then peel carefully under cold running water to keep whites intact. Pat dry with paper towels.
  3. Slice each egg in half lengthwise with a sharp knife, and carefully lift out the yolks into a mixing bowl. Arrange the halved whites on a serving platter.
  4. Mash the yolks with mayonnaise, Dijon mustard, harissa paste, smoked paprika, chopped pickles or capers, and herbs. Season with salt and pepper, then mix until smooth and creamy.
  5. Transfer the filling into a piping bag fitted with a decorative tip or a plastic sandwich bag with the corner snipped. Pipe the spicy yolk mixture into each egg white cavity, creating a mound that fills the space nicely.
  6. Sprinkle the filled eggs with a little extra paprika and garnish with microgreens or fresh herbs for a pop of color and flavor.
  7. Refrigerate the stuffed eggs for 15-20 minutes to allow flavors to meld and the filling to set slightly, making them easier to serve.
  8. Serve the stuffed eggs chilled or at room temperature, garnished with additional herbs if desired. Enjoy this bold, creamy appetizer that’s perfect for sharing!

Notes

Feel free to customize the filling with different spices, herbs, or even a splash of hot sauce for extra heat. Chilling before serving helps the flavors meld and makes the presentation more elegant.