Bring a burst of flavor to your appetizer spread with these Spicy Mediterranean Deviled Eggs. Infused with harissa and sun-dried tomatoes, they offer a delightful twist on a classic favorite. Perfect for gatherings or just snacking at home!
Eggs: The base of our dish, providing a rich and creamy texture.
Mayonnaise: Adds creaminess to the filling, binding the ingredients together.
Harissa paste: This North African chili paste brings heat and depth of flavor.
Dijon mustard: Offers a tangy kick that complements the spice.
Sun-dried tomatoes: Introduce a sweet and savory element to the mix.
Lemon juice: Brightens the flavors with a touch of acidity.
Smoked paprika: Enhances the dish with a smoky undertone.
Salt and pepper: Essential for seasoning and balancing flavors.
Fresh parsley: Adds a fresh, herby finish to each bite.
These spicy deviled eggs are a fantastic addition to any appetizer platter. Serve them alongside marinated olives, roasted red pepper dip, and crunchy pita chips for a Mediterranean-themed spread. They also pair wonderfully with a crisp white wine or a refreshing iced tea.
Start by placing your fresh, large eggs in a single layer in a saucepan. Cover them with cold water to ensure even cooking. Bring the water to a rolling boil over medium-high heat, then immediately remove the pan from the heat. Cover it with a lid and let the eggs stand for about 12 minutes. This method will give you perfectly hard-boiled eggs without the risk of overcooking.
Once the eggs are done, drain them and quickly transfer them to a bowl of ice water. This will halt the cooking process and make peeling easier. Let them cool for about 5 minutes, then gently tap each egg on a hard surface to crack the shell. Peel the eggs and slice them in half lengthwise.
Scoop out the yolks carefully and place them in a mixing bowl. Use a fork to mash the yolks into a smooth paste. This step ensures the filling is creamy and free of lumps.
To the yolked paste, add mayonnaise, harissa paste, Dijon mustard, finely chopped sun-dried tomatoes, and lemon juice. Sprinkle in the smoked paprika, and season to taste with salt and pepper. Mix everything together until you have a well-combined, flavorful filling.
Now, it's time to fill the egg whites. You can either spoon the yolk mixture back into the egg whites or use a piping bag for a cleaner look. If you don't have a piping bag, a plastic sandwich bag with a snipped corner works just as well. Try to be generous with the filling for maximum flavor in each bite.
Finally, garnish your deviled eggs with freshly chopped parsley and an extra sprinkle of smoked paprika for that professional touch. They're ready to serve and enjoy!
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