recipe | 3.25.2026
Harissa Deviled Eggs
Serving Size
1 dozen deviled eggs
Cook Time
20 - 25 Minutes
Difficulty
Easy
Enjoy a bold twist on a classic, blending creamy yolks with the smoky, spiced warmth of harissa.
Ingredients
- 6 ea whole eggs
- 1/4 cup mayonnaise
- 1/4 mixed herbs (parsley, dill, chives), chopped
- 1 Tbsp harissa paste
- Lemon juice, to taste
- Kosher salt & fresh ground black pepper, to taste
- Chopped chives, for garnish
- Cornichon halves, for garnish
Directions
- Set a pot of water to boil and season heavily with kosher salt; it should be VERY salty
- Once at a rolling boil, gently lower the eggs into the pot and turn heat to medium high to maintain a gentle boil
- Cook for 12 minutes
- Remove from the water and transfer immediately to an ice water bath to stop the cooking
- Allow to cool for at least 5 minutes, then peel the eggs
- Cut each egg in half lengthwise, remove the yolk, and transfer to a medium mixing bowl, reserving the whites on a tray or plate
- To the bowl with the yolks, add the remaining ingredients and mix well with a spatula or whisk to combine
- Taste and adjust seasoning, then transfer to a small pastry bag or zipper lock plastic bag
- Clip the corner and pipe the filling into the egg whites
- Place one half of a cornichon on each deviled egg, then sprinkle with chives
- Serve immediately.