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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

Features:
    Cuisine:

    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

    Directions

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    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.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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