Harissa Deviled Eggs
Elevate your appetizer game with these Harissa Deviled Eggs, combining creamy yolks with the heat of harissa and topped with crispy fried shallots.
Ingredients
For the Fried Shallots
- 1 medium shallot Provides a sweet, aromatic flavor when fried.
- 1 cup vegetable oil Neutral oil for frying.
- Kosher salt For seasoning.
For the Deviled Eggs Filling
- 6 large hard-boiled eggs Should be perfectly cooked for tenderness.
- 3 tablespoons mayonnaise Brings richness to the filling.
- 1 tablespoon harissa North African chili paste; adjust to taste.
- Ground cumin For garnish, adds nutty flavor.
- Chopped fresh cilantro For garnish, adds freshness.
Instructions
Frying Shallots
- Place a fine-mesh strainer over a heatproof bowl and line a sheet tray or plate with paper towels.
- In a small saucepan, combine sliced shallots with vegetable oil. Cook over high heat, stirring occasionally until shallots bubble—about 1 minute.
- Continue cooking, stirring constantly until shallots are lightly golden, about 3 additional minutes.
- Quickly strain oil into the heatproof bowl and transfer crispy shallots to the prepared tray. Season lightly with salt.
Preparing the Deviled Eggs
- Halve the hard-boiled eggs lengthwise and scoop yolks into a medium bowl.
- Mash yolks thoroughly with a fork, then add mayonnaise and harissa, mixing until smooth.
- Season with Kosher salt to taste, adjusting the harissa if desired.
- Spoon or pipe the yolk mixture back into each egg white.
- Top each deviled egg with crispy fried shallots, a sprinkle of ground cumin, and cilantro.
Notes
For best texture, reserve fried shallots until just before serving. You can substitute Greek yogurt for mayonnaise for a lighter option.