Kate Leahy’s Harissa Deviled Eggs
Easy and delicious, this recipe for deviled eggs spiked with North Africa’s signature spice paste is adapted from Kate Leahy’s 2021 book, Wine Style. Leahy recommends pairing them with a sparkling wine, particularly a pét nat or a prosecco made in the col fondo style (the Italian version of a pét nat), “though you can never go wrong with a lean Champagne or Cava. We tried them with a conventional Prosecco, and would do that again in a hot minute!
[Read: Kate Leahy’s ‘Wine Style’ is a delicious solo debut from a seasoned (and fascinating) cookbook pro]
In case you’re wondering, our favorite brand of commercial harissa is Dea — the one from France that comes in a tube. It has just the right hit of caraway seed, and a delightful heat level.
Makes 12 egg-halves.
Ingredients
Harissa deviled eggs from Kate Leahy’s cookbook ‘Wine Style’ / Photo by Juliet Jacobson
6 eggs
1⁄3 cup mayonnaise
1 tablespoon harissa, plus more as needed
1 teaspoon fresh lemon juice
1/4 teaspoon salt
A few pinches of paprika
Small sprigs dill for garnish (optional)
Instructions
1. Put the eggs in a pot and cover with water. Bring to a boil over high heat, then remove from the heat, cover, and let the eggs cook for 9 minutes. Meanwhile, fill a bowl halfway with ice water. Drain the eggs and plunge them into the ice water. When cool enough to handle, gently peel the eggs and halve lengthwise.
2. Scoop the yolks into a medium bowl and put the whites on a plate. Using a fork, mash the yolks to break them up. Add the mayonnaise, harissa, lemon juice, and salt. Taste, adding more salt or harissa if desired. Using a spoon, fill the egg white halves evenly with the yolk mixture and top each with a sprinkle of paprika and a small dill sprig, if desired, before serving. The deviled egg filling and egg white halves can be stored in separate airtight containers in the refrigerator for up to 1 day; just fill when ready to serve. Deviled eggs are best eaten within a day of making.
Kate Leahy's Harissa Deviled Eggs
Ingredients
- 6 eggs
- 1⁄3 cup mayonnaise
- 1 tablespoon harissa, plus more as needed
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- A few pinches of paprika
- Small sprigs dill for garnish (optional)
Instructions
- Put the eggs in a pot and cover with water. Bring to a boil over high heat, then remove from the heat, cover, and let the eggs cook for 9 minutes. Meanwhile, fill a bowl halfway with ice water. Drain the eggs and plunge them into the ice water. When cool enough to handle, gently peel the eggs and halve lengthwise.
- Scoop the yolks into a medium bowl and put the whites on a plate. Using a fork, mash the yolks to break them up. Add the mayonnaise, harissa, lemon juice, and salt. Taste, adding more salt or harissa if desired. Using a spoon, fill the egg white halves evenly with the yolk mixture and top each with a sprinkle of paprika and a small dill sprig, if desired, before serving. The deviled egg filling and egg white halves can be stored in separate airtight containers in the refrigerator for up to 1 day; just fill when ready to serve. Deviled eggs are best eaten within a day of making.
