Looking for the Best Deviled Eggs Recipe? These creamy, slightly spicy deviled eggs are a unique alternative to the classic egg dish and are sure to be everyone’s favorite! Ideal to serve at a potluck, BBQ, picnic, holiday party, or any type of gathering!
What makes the Best Deviled Eggs?
I’m usually not one to say I make THE BEST of anything, especially not when it concerns eggs (except Cuban food…I make damn good Cuban and I’ll own that all day long). So imagine my surprise, after testing out this recipe to family and friends, they looked at me and said, “This is the best deviled eggs recipe ever!” Right then and there, I knew that had to be my post title (although I dropped the “ever” because didn’t want to look like I’m bragging…heeeheeeheee).
All kidding aside, Easter is right around the corner and all my friends are already asking me for recipes that they can use for all those impending leftover hard boiled eggs next week. Two of my favorite recipes that I use every year are these Paleo pickled eggs and this Seven Layer Salad (I do the salad for Easter dinner). Of course, I always save a few to make classic deviled eggs, but this year I decided to do something a little different.
Add this for the best deviled eggs
Substituting finely minced homemade roasted red bell peppers for the relish and a touch of cumin for the mustard definitely kicked the egg yolk filling up a notch, but it needed more punch. After searching through my pantry, a bottle of Organic Harissa Seasoning emerged and, it was at that moment, I knew I had found the flavor KA-POW to amp up the roasted red bell pepper egg mixture.
Harissa is a paste made up of red peppers, garlic, coriander, and other spices/herbs, with some oil and is typically used as a condiment in many North African dishes. The dried harissa spice mix I used turned these into slightly spicy, slightly smoky deviled eggs with a unique, yet not too unusual taste.
If there are any leftovers, you can add these to your egg recipes for breakfast. Trust me on this one, savory deviled eggs are so freaking good in the morning.
Also, did you know you can do hard boiled eggs in the oven?!? I found this out the other day and thought it was the weirdest thing I’ve ever heard! Haven’t tested it out yet, but thinking of trying it when I make these eggs again for Easter. I’ll update the post to let you know if it’s legit or not.
Hope you try these lil devils next time you want a break from the usual southern deviled eggs or for when you need an easy appetizer recipe or a quick vegetarian recipe.
PIN it for later and please let me know in the comments what you think about the Best Deviled Eggs recipe too
- 8 large eggs
- 1/4 cup mayonnaise
- 3 tablespoons roasted red bell peppers , finely minced
- 1 tablespoon Harissa seasoning (can be in a dried or paste form)
- 1/4 teaspoon ground cumin
- salt and pepper , to taste
- paprika, for garnish and sprinkling on the top
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Place eggs in a medium pot, cover with water, and bring to a boil at medium heat. Once the eggs boil, place a lid on the pot and remove from heat. Let the eggs sit in the water for at least 10 minutes. (Test an egg by removing it from the water and rolling it on the counter. If the egg rolls in a straight line, it's cooked!)
Drain the water and cover the eggs with cold water. Allow to cool, then drain the water again, and peel the eggs.
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Take each peeled egg and cut in half lengthwise. Carefully remove the egg yolks from the whites; place the yolks in a small bowl and the whites on a platter.
Break up the egg yolks with a fork, then add all the ingredients except the paprika. Mix until well combined and smooth.
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Fill each egg white half with an equal amount of the yolk mixture and sprinkle each on top with the paprika. Serve immediately or cover with plastic wrap and chill until ready to use.
Can add more mayonnaise if needed for a creamier deviled egg mixture.
YAASS I love deviled eggs!
Me too!
I love love love eggs! They make me fart, but otherwise it’s a score!!!! Thanks for posting, photos look great as usual.
Hope you try these!
I think that you are right…these definitely are some wicked deviled eggs! Brilliant with the harissa and roasted red peppers! Adds a lil’ somethin’ somethin’. Just don’t get any shell in mine or I will straight up cry, lol. I saw that egg in the oven thing….let me know if you try. Happy Friday! XOXO
Crunchy deviled eggs are NOT a good thing. LOL!
Karrie, these look amazing! I even have a tube of harissa in my fridge that needs to be used up— so I may end up making these next week!
Thanks Bhiravi and let me know how you like the harissa in them!
I just found my new go-to deviled eggs recipe. Yuuuuum!!!
You’ll be getting your fill this weekend! Happy Easter to you and the family!
These sound amazing!! I will be trying them out!
Yay & thanks Tarah!
Harissa + Deviled Eggs! WHATTTT?!? Brilliant. I can’t wait to try these. I will eat the whole batch.
Thanks & they are so good girl!
I definitely pinned your deviled egg recipe…it sounds terrific.
Thanks Karen and thanks for the PIN too!
They really do sound like the best ever. I like the additions of the red peppers and harissa.
Thanks Karen & the harissa adds a nice little punch!
wow……what a unique idea. This is something very interesting and amazing. Thank you so much for sharing this.