Deviled Eggs Moroccan Style Food

DEVILED EGGS MOROCCAN-STYLE

Deviled Eggs Moroccan-Style image

Recipe discovered on delish.com. I fiddled with a few of the ingredients and the recipe was reduced by more than half.

Provided by COOKGIRl

Categories Moroccan

Time 10m

Yield 4-5 hardboiled eggs

Number Of Ingredients 10

Ingredients

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

THE BEST DEVILED EGGS

The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

Ingredients

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED EGGS

Deviled Eggs image

This is one of my favorite side dishes and always my favorite at any party! This dish is super quick easy to make and tastes delicious !

Provided by tiffanycala

Time 20m

Yield Serves 12

Number Of Ingredients 6

Ingredients

6 Eggs
1 heaped tablespoon Mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1 heaped teaspoon mustard
1 tablespoon paprika powder to garnish the eggs

Steps:

Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
Place the eggs in ice bath or simply cold water and let chill 5 minutes.
Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

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