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Deviled Eggs Moroccan-Style

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Ingredients

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 (I 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

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Loved, loved these eggs. Wow, what flavor. I 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 I 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

  • 10mins

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 10mins   |  Serves:

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 I 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 I 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.

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Bobby Ryan

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