Rose Harissa Deviled Eggs

Makes 24 eggs.

A delightfully spiced appetizer with just enough heat — perfect with cocktails. The cilantro garnish is optional but don’t miss the Magic Salt

For the eggs:
12 hard-boiled eggs, peeled
¾ cup full-fat Greek yogurt or crème fraîche
3 tablespoons Rose Harissa paste (recipe here or see below)
1–2 tablespoons white wine vinegar
Sea salt, to taste

For garnish:
24 cilantro leaves, optional
24 paper-thin radish slices
Magic Salt

Slice the eggs in half lengthwise. Gently remove the yolks and put them in a mixing bowl.

Mash the yolks with a fork, or for an extra smooth texture, press them through a sieve. Add the yogurt or crème fraîche, harissa, vinegar, and salt to the yolks. Stir to fully combine. 

Put about 1 tablespoon of filling into the cavity of each egg yolk — you can pipe the filling, scoop it with a spring-trigger melon baller, or use a spoon.

Arrange the eggs on a serving plate and sprinkle each with Magic Salt. Artfully arrange a cilantro leaf (if using) and radish slice on each.


Rose Harissa Paste:

2 tablespoons Rose Harissa
2 tablespoons water
½ teaspoon vinegar
1½ teaspoon olive oil

Put the harissa into a small skillet set over medium heat. Add the water and cook, stirring, for 3–4 minutes (the spices will sizzle and splutter a bit). Turn off the heat and whisk in the vinegar and oil. Tightly covered and stored in the fridge, paste should keep for up to a month. Makes about 1/4 cup.


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