Harissa Goat Cheese Deviled Eggs |Cooking With Amanda

I am a firm believer that deviled eggs are a year round food. They are always an appropriate appetizer to bring to family get-togethers, whether it's Christmas time, Easter, Mother's Day, or just an amazing summer BBQ.

We recently took a huge tray of deviled eggs to a school pot luck and they were gone before my family even made it through the line. I'm making a mental note to make two trays next year.

There are certain occasions that I crave good old, classic deviled eggs, but most of the time, I like to think of deviled eggs as a blank canvas to try out any number of ingredients and flavors that are rolling around my head. I have blogged about no less than six different versions of deviled eggs including Smoked Salmon Deviled Eggs and the unexpected sweet/savory combination of my Fig Deviled Eggs.

Harissa Goat Cheese Deviled Eggs Picture

Lately, I have been borderline obsessed with Harissa. It's a red pepper sauce that is the star of the popular egg dish, Shakshuka. Many folks make a homemade version (which I am working on perfecting) but I have found that there are several delicious store-bought versions that have become a staple in our kitchen.

I recently made a Baked Goat Cheese with Harissa dip that became so well loved in my family, I have been wanting to pair up these two super star ingredients in another great recipe. Harissa Goat Cheese Deviled Eggs were born!

These Harissa Goat Cheese Deviled eggs use goat cheese as the base of the creaminess, instead of the classically used mayonnaise. A dollop of harissa gets mixed into the yolk mixture, as well, giving these eggs a vibrant orange hue. The flavor is incredible! Creamy and savory with a touch of spice from the harissa. With almost weekly cookouts on the horizon, I will be adding these into the appetizer rotation on a regular basis.

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Harissa Goat Cheese Deviled Eggs Recipe

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Ingredients

12 large eggs
4 ounces goat cheese, softened
1/2 cup harissa sauce, divided
1 teaspoon kosher salt, or more to taste
2 fresh dills, or cilantro

Directions

Place eggs in a medium saucepan with a tight fitting lid and cover with water 1 inch above the tops of the eggs. Place the lid on and set pan over medium high heat. When water starts to boil, keep lid in place and remove pan from heat. Allow eggs to sit in the pan for 12 minutes. Use a large slotted spoon to remove eggs into an ice bath. Allow to cool for 5 minutes before peeling.
Slice eggs in half lengthwise and remove the yolks to a large bowl. Reserve egg whites on a platter or serving dish. Use a fork to break up the yolks and then stir in goat cheese, 1/4 cup of harissa, and salt until the mixture is well combined and creamy. Adjust salt for taste if needed.
Spoon filling into egg whites. Top with remaining harissa and garnish with herbs. Refrigerate until ready to serve. Deviled eggs can be made up to one day in advance.