Sweet Heat Deviled Eggs

It seems like deviled eggs are making a comeback.  Several restaurants I have been to lately have offered unique twists on them.  These Sweet Heat Deviled Eggs were inspired by one of those experiences. The creamy yolks and mayonnaise have just the right amount of richness and fat to balance the complex spice and heat from Harissa. The sweet peach jam adds another element of delicious contrast to the spice and heat from the Harissa.  Feel free to use another style of hot sauce and adjust the amount of heat so you can enjoy these the way you like.

Keeping it Easy

I buy hard boiled eggs that have been shelled to keep this recipe quick and easy.  Once you mashed the yolks, add in the mayo and Harissa. Take a taste to see if it is spicy enough and add a little more Harissa if you’d like.  Then fold in the parsley and the filling is done! I treat the filling like frosting for a cake and put it in a ziplock bag, then cut off a corner to pipe the filling into the egg whites.  It helps to prevent me from making a mess too;-)

Egg-Cellent Options

Check out Truffled Egg Salad for another delicious twist on deviled eggs.  You can use the same recipe for the egg salad and turn it into Truffled Deviled Eggs. Heavenly Deviled Eggs combine bacon, tomato and avocado for something along the lines of a BLT meets guacamole. You can’t go wrong with any of these deviled eggs, they are all crazy good!  It has been a lot of fun playing around with flavors for deviled eggs, I understand why they are on so many restaurant menus!

Sweet Heat Deviled Eggs

5 from 6 votes

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Servings: 12 eggs

Calories:

Ingredients  

2x3x4x

• 6 hard boiled eggs - shells removed
• ¼ cup mayonnaise
• 1-2 teaspoon Harissa (or alternative hot sauce) - divided
• 2 tablespoon peach spreadable fruit jam - I use Polaner All Fruit
• 2 teaspoon flat leaf parsley - finely chopped

Instructions

• Cut hard boiled eggs in half lengthwise. Place yolks in a small bowl and whites on a serving tray.
• Use the back of a fork to mash the egg yolks into fine crumbs. Add the mayonnaise and 1 teaspoon of Harissa to the yolks and combine well. Taste and add more Harissa if you would like it to have more heat. Keep in mind that the jam mixture will tame the heat some too.
• Gently fold most of the parsley into the mixture, reserving some parsley for garnish.
• Spoon the yolk mixture into a ziplock bag. Cut about ½ inch off of one corner of the bag and use the bag to pipe the filling into the holes in the egg whites.
• In a small microwavable bowl, combine the jam and ½ teaspoon Harissa. Heat for about 15-20 seconds. Stir and taste. Adjust with more Harissa if you’d like it to have more heat. Otherwise, spoon a small amount on top of each deviled egg and sprinkle with remaining chopped parsley.
• Store in the fridge until ready to serve. If it will be more than 2 hours before planning to serve, you may want to wait to garnish with parsley and keep covered with plastic wrap until ready to serve.