Harissa and Tahini Deviled Eggs

About

These deviled eggs make a delicious and flavorsome Keto-friendly snack or starter. Our low carb snack recipe is prepared with freshly hard-boiled eggs, earthy tahini, creamy mayonnaise, lemon zest, spicy harissa paste, and a little olive oil. These are a great way to boost your fats and protein throughout the day, keeping you satiated between meals.

What is Harissa Paste?

Harissa paste originates from North African cuisine. At its most basic, harissa paste is a spicy blend of chilies, garlic, and a little acidity, such as lemon juice. Blends can vary and include other spices and fragrant ingredients. It’s an incredibly versatile and flavorful condiment that can be added to dips, sauces and stews, bringing some heat to the dish.

What is Tahini?

Tahini is a popular ingredient in Middle Eastern cuisine. Prepared from ground and blended sesame seeds, tahini is a thick and oily paste – much similar to a thick nut butter in consistency. Tahini has an earthy flavor and pairs well with both sweet and savory ingredients. We have used just a teaspoon in this recipe to complement the lemon and harissa.

Ingredients

4 medium raw egg
2 teaspoon mayonnaise
1 teaspoon extra virgin olive oil
1 teaspoon tahini
½ teaspoon lemon peel or zest raw
½ teaspoon ingredients harissa paste
½ teaspoon salt, sea salt
½ tablespoon cilantro

Instructions

Add the eggs to a pan of water and cover by one inch of water. Bring the water up to a boil, then reduce to a simmer. Simmer the eggs for 7 minutes. After this time, drain and rinse the eggs immediately under cold water. Set aside until the eggs are cool enough to handle.
Once the eggs have cooled, gently crack the shells so that you can carefully peel them away. Slice each egg in half lengthwise. Use a teaspoon to carefully scoop the egg yolk from the whites and set to one side. Take care not to break or split the egg whites.
Add the cooked egg yolks, harissa paste, tahini, mayonnaise, olive oil, lemon zest and salt to a small mixing bowl. Mix well to combine until you have created a smooth paste. Taste and adjust seasonings as desired, adding more oil or mayo if needed for a smoother texture.
Divide the harissa yolk mixture evenly between the hollowed-out egg whites. Finely chop the cilantro and scatter over the eggs. Refrigerate until ready to serve.