DEVILED EGGS MOROCCAN-STYLE

Deviled Eggs Moroccan-Style image

Provided by COOKGIRl

Time 10m

Yield 4-5 hardboiled eggs

Number Of Ingredients 10

4 -5 hardboiled large eggs, peeled
2 -3 tablespoons mayonnaise (or combination of both) or 2 -3 tablespoons plain yogurt (or combination of both)
1 teaspoon harissa, to taste (homemade is best!)
1 teaspoon extra virgin olive oil
1/4 teaspoon spanish smoked paprika (I used a combination of 1/8 t. smoked paprika and 1/8 t. chipotle powder)
salt, to taste (omit or use less salt if using the preserved lemon)
1/2 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)
1/2 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
fresh cilantro, parsley, chives (your choice) or mint (your choice)
caraway seed (optional)

Steps:

Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
Spoon mixture into egg-white cavity/halves.
Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.

Nutrition Facts : Calories 116.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 187.9, Sodium 123.4, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 6.6