Ingredients
6
6 servings
- •6 eggs
- •⅓ cup Greek yogurt
- •1 tablespoon harissa paste
- •½ teaspoon garlic salt
- •½ teaspoon ground cumin
- •2 pinches smoked paprika, or to taste
- •ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 81
- Carbohydrate: 1g
- Fat: 6g
- Fiber: 0g
- Protein: 6g
- Sugar: 1g
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