Bid Mahshi Maghribiin
Deviled Eggs Moroccan Style
Submitted By: Taz
Ingredients:
12 Large Eggs
¼ Cup Greek Yogurt
2-3 Tbs Harissa Paste
(North African Spicy Chile Paste)
1 Tbs Extra Virgin Olive Oil
1 tsp Smoked Paprika
Kosher Salt to taste
-OPTIONAL GARNISH-
Roasted Salted Almonds - finely chopped
Pitted Dates - finely chopped
Fresh Parsley OR Cilantro - finely chopped
Preparation:
- Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat - Bring to a rolling boil
- Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for apx 5 minutes
- Once the eggs have cooled, peel and cut in half - Remove the yolks and transfer them to a medium bowl
- Mash the yolks with a fork - Add yogurt, harissa, olive oil, and paprika - Thoroughly combine and mash until smooth - Season with salt to taste - NOTE: If you want it a bit spicier add additional Harissa to taste or a pinch of red chile powder
- Use a teaspoon or piping bag to transfer the yolk mixture evenly into the hollows of the egg whites (you want to mound the filling a bit)
- Garnish each as desired
- Serve chilled or at room temperature
