Moroccan Deviled Eggs
I love eggs.
My number one favorite food of all time, I just decided that.
They are so versatile and without them, a cake could not be baked (at least in my world).
Eggs are a great travel food (hard boiled), a healthy breakfast, and a great source of protein and other good stuff.
Deviled eggs are an old school thing, you either love them or hate them.
I am in the love them camp.
I love my green pickle relish with the yolks, mashed w/ Hellman's mayo and a dab of Gulden's spicy brown mustard, s & p, the old fashioned American way, and that is how I like my egg salad too.
I have been on a deviled egg kick lately, getting ready for some holiday parties, it's nice to put out something different.
Today I made Moroccan style stuffed eggs.
Mixed w/ plain Greek yogurt and topped with harissa (a spicy Moroccan condiment that I am addicted to), chopped Marcona almonds and parsley, these eggs are a winner.
Measurements are not exact, use more or less of each ingredient, depending on how creamy you like your stuffing.
Moroccan Style Stuffed Eggs:
6 eggs (hard boiled 10 minutes)
1 tbsp Hellman's mayonnaise
1 tbsp Dijon or Gulden's mustard
1 tbsp plain Greek yogurt
salt & pepper
dab of harissa paste (Moroccan condiment) for each egg
chopped preserved lemon (optional)
chopped Marcona almonds
chopped fresh parsley
Cook the eggs about 10 minutes and rinse under cool water until cool enough to handle.
Peel eggs and slice in half or be fancy like me, and present the eggs standing up (a bit of a pain).
Remove the yolks to a bowl and mash w/ the mayo, yogurt, mustard, s & p. Add in the preserved lemon, if using.
If you don't have a pastry bag, then spoon the mixture into a zip loc plastic bag and cut a little tip on the end.
Squeeze the mixture into the eggs, like you were piping pastry. It's easy.
Garnish just before serving with a dab of harissa, chopped nuts and parsley.
I have to move away from the eggs or I will eat 10 halves, they are that good.