Harissa Deviled Eggs

Harissa Deviled Eggs



6 eggs, hard cooked, peeled
2 Tb D'Avolio Harissa Infused Oil
1 tsp cumin seed or ground cumin
2 Tb fresh-chopped mint (or dried) plus some for garnish
Pinch of Salt


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 into the egg halves. Sprinkle with fresh chopped mint and serve. Serve cold or at room temperature.

You may also chop the whites and mix it all together to use for an egg salad sandwich or in lettuce wraps.


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