Harissa Deviled Eggs

1. 1

   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.

2. 2

   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.

3. 3

   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.

No additional tips available.