Egg Tuesday – Harissa deviled eggs!
Harissa and eggs are two of my favorites and they come together brilliantly in this quick and easy deviled egg (or egg salad) recipe. Check it out and enjoy!
6 eggs, hard cooked, peeled.
2 Tb harissa
2 Tb olive oil
2 Tb fresh-chopped mint (or dried) plus some for garnish.
1 tsp cumin seed or ground cumin
Hard cook the eggs and allow to cool. Cut the eggs in half the long way and scoop out the yolks. Place the yolks in a bowl. Set the whites on a plate.
Add all the ingredients to the bowl of yolks and break up with a whisk. Once broken up whip the eggs a little bit to make them light and creamy.
Spoon the yolk mixture (or pipe it in with a pastry bag and the tip of your choice or use a sandwich bag as in the video).
Sprinkle with fresh chopped mint and serve. Great cold or at room temperature.
You could also chop the whites and mix it all together to use for an egg salad sandwich or in lettuce cups.
Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.
Eat well, Enjoy life, Be happy!