Harissa Deviled Eggs

Ingredients and Weight:

• 8 Large eggs
• 1/4 cup Harissa paste (available in most supermarkets)
• 1/4 cup Mayonnaise
• 1 tbsp white vinegar
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp chopped fresh parsley (optional)

Preparation Time:

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Hard-boil the eggs. Let them cool and peel off the shells.
2. In a bowl, mix together Harissa paste, mayonnaise, vinegar, salt, and black pepper.
3. Cut the eggs in half lengthwise.
4. Spoon or pipe the Harissa mixture into the egg halves.
5. Garnish with chopped fresh parsley.
6. Serve chilled or at room temperature.

Nutritional Information: (Please note that the nutritional information may vary depending on the exact ingredients used.)

• Calories: Approx. 200 per egg half (based on a small egg size)
• Fat: 15g
• Protein: 7g
• Carbohydrates: 4g

Dish Characteristics:

• A unique combination of Middle Eastern flavors with a traditional American dish.
• Spicy and creamy at the same time, making it a perfect appetizer or snack.
• The Harissa gives the eggs a kick of heat while the mayonnaise adds a creamy texture.

User Comments:

1. "These eggs were amazing! The combination of flavors was unique and delicious."
2. "I love how spicy these eggs are. The Harissa paste really gives it a kick."
3. "This is a great appetizer for parties. Everyone loved it!"

Special Precautions and Tips:

• Use fresh eggs for best results.
• Adjust the amount of Harissa paste based on your preference for spice.
• Make sure to let the boiled eggs cool completely before peeling off the shells.
• This dish can be prepared ahead of time and kept in the refrigerator for up to 2 days before serving.