Rose Harissa Deviled Eggs
A delightfully spiced appetizer with just enough heat — perfect with cocktails. The cilantro garnish is optional but don’t miss the Magic Salt!
24 cilantro leaves, optional
24 paper-thin radish slices
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 paste, 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.