Home / Recipes / Gluten Free / Keto Harissa and Tahini Deviled Eggs
Keto Harissa and Tahini Deviled Eggs
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Raw egg – 4 medium
- Mayonnaise – 2 teaspoon
- Extra virgin olive oil – 1 teaspoon
- Tahini – 1 teaspoon
- Lemon Peel Or Zest Raw – 0.5 tsp
- Ingredients Harissa Paste – 0.5 tsp
- Salt, sea salt – 0.5 teaspoon
- Cilantro – 0.5 tablespoon
