Deviled Eggs Moroccan-Style

READY IN: 10mins
Recipe by COOKGIRl

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

Top Review by Cadillacgirl

Yum! Used recipe #424892 for the Harissa. I used mayo, just sweet paprika (since I had hot in my harissa), parsley, and forgot the nuts (whoopsie!) - such a fun way to change up devilled eggs, especially since I always have hard boiled eggs on hand! Made for ZWT 9.

Ingredients Nutrition

  • 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
  • 14 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)
  • 12 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)
  • Garnish

  • 12 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
  • fresh cilantro, parsley, chives (your choice) or mint (your choice)
  • caraway seed (optional)


  1. Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
  2. Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
  3. Spoon mixture into egg-white cavity/halves.
  4. 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.

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