Pickled Harissa Deviled Eggs
Ingredients:
The Harissa Olive Oil adds a deeper level of flavor that accentuates the paprika. The Vinegar adds texture and subtle sweetness that effortless works with the spicy olive oil.
- 6 Eggs
- 2 Tablespoons of the Olive Tap’s Harissa Olive Oil
- 4 Tablespoons of the Olive Tap’s Pomegranate Balsamic Vinegar
- 2 Tablespoons of Mayonnaise
- Salt and Pepper (to taste)
- Fresh Green Onion
- Paprika
- Beet Stems (optional)
Directions:
- Place your eggs in a small sauce pot and fill with cold water up to an inch above the eggs.
- Bring to a boil, and then cover and turn off the heat.
- Let sit for 10-12 minutes.
- Place each egg in an ice bath. Once they are cool peel.
- Allow eggs to sit in Balsamic mixture for 2 hours.
- The balsamic mixture can be just Pomegranate Balsamic Vinegar, or to stretch your material you can add salted water. (I used water that I had soaked beet roots in hoping that it would dye the eggs a prettier shade of pink. I’m not sure it affected the color or the flavor. The more you dilute the vinegar, of course the more subtle the flavor will be.)
- After 2 hours, slice your eggs open horizontally and remove yolks into a bowl.
- Add 2 tablespoons of mayonnaise, 2 tablespoons of The Olive Tap’s Harissa Olive Oil, salt, and pepper. Mix by hand or in a food processor till creamy.
- Pipe or spoon in the yolk mixture into the whites. Finish with a Sprinkle with paprika and green onions.
Enjoy!
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