Deviled Eggs Moroccan-Style

Recipe by COOKGIRl
READY IN: 10mins


  • 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!)
  • 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)


  • 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.