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 tsp 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 tsp 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.