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Ingredients
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6 eggs
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⅓ cup Greek yogurt
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1 tablespoon harissa paste
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½ teaspoon garlic salt
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½ teaspoon ground cumin
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2 pinches smoked paprika, or to taste
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ground black pepper to taste
Directions
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Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
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Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
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Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
Cook's Note:
Alternatively you can also hard-boil the eggs in an electric pressure cooker (such as Instant Pot(R)).
Nutrition Facts (per serving)
81 | Calories |
6g | Fat |
1g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 81 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 10% |
Cholesterol 166mg | 55% |
Sodium 234mg | 10% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 6g | 13% |
Vitamin C 0mg | 0% |
Calcium 27mg | 2% |
Iron 1mg | 6% |
Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.