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Deviled Eggs Moroccan Style

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Ingredients

Adjust Servings:

	4 - 5 hardboiled large eggs, peeled
	2 - 3 tablespoons mayonnaise (or combination of both) or 2 -3 tablespoons plain yogurt (or combination of both)
	1 teaspoon harissa, to taste (homemade is best!)
	1 teaspoon extra virgin olive oil
	1/4 teaspoon spanish smoked paprika (used a combination of 1/8 t. smoked paprika and 1/8 t. chipotle powder)
	salt, to taste (omit or use less salt if using the preserved lemon)
	1/2 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)

	1/2 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
	fresh cilantro, parsley, chives (your choice) or mint (your choice)
	caraway seed (optional)

Nutritional information

116.9

Calories

80 g

Calories From Fat

8.9 g

Total Fat

2.1 g

Saturated Fat

187.9 mg

Cholesterol

123.4 mg

Sodium

2.4 g

Carbs

0.2 g

Dietary Fiber

0.7 g

Sugars

6.6 g

Protein

213g

Serving Size

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Deviled Eggs Moroccan Style

Name: Deviled Eggs Moroccan Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3-4
Cuisine: American
Ingredients: : 4 - 5; : 2 - 3; : 1; : 1; : 1/4; : 1/2; : 1/2

Features:

Cuisine:

American

Loved, loved these eggs. Wow, what flavor. used homemade harissa, so happy that I did. They were awesome. I loved that you could taste so many different flavors and textures. Made exactly as written and wouldn't change a thing. I couldn't find preserved lemons so used fresh lemon juice as recommended. I garnished these masterpieces with cilantro, toasted pine nuts and caraway seeds. Thank you for sharing this recipe that I have placed in my Favorites for 2015. Kudos to you. Made FYC 2015

30 min
Serves 3
Easy

Ingredients

4 - 5
2 - 3
1
1
1/4
1/2
1/2

Directions

Deviled Eggs Moroccan-Style, Recipe discovered on delish com I fiddled with a few of the ingredients and the recipe was reduced by more than half , Loved, loved these eggs Wow, what flavor used homemade harissa, so happy that I did They were awesome I loved that you could taste so many different flavors and textures Made exactly as written and wouldn’t change a thing I couldn’t find preserved lemons so used fresh lemon juice as recommended I garnished these masterpieces with cilantro, toasted pine nuts and caraway seeds Thank you for sharing this recipe that I have placed in my Favorites for 2015 Kudos to you Made FYC 2015

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Steps

1 Done	Slice the Eggs in Half Lengthwise and Spoon Yolks Into a Mixing Bowl.
2 Done	Add Mayonnaise, Harissa, Olive Oil, Paprika, and Salt. Mash With a Fork Until Smooth.
3 Done	Spoon Mixture Into Egg-White Cavity/Halves.
4 Done	Sprinkle With Almonds and Garnish With Fresh Herb(s) of Choice. I Added a very Light Sprinkle of Caraway Seeds to the Top of Each Egg For Garnish.