Devilled Eggs (Harissa option)

Time: 30 minutes

Music Selection: You’re The Devil In Disguise – Elvis Presley


6 eggs

2 Tbsp mayonnaise

Small squirt of mustard (optional)

Dash of lawry’s salt (optional)

1/8 tsp cayenne

Fresh parsley or fresh chopped chives to garnish

If you like it a bit spicy – instead of lawry’s and mustard add ¼ – ½ tsp of harissa


In large pot of water, boil eggs for 12 minutes. Then drain the eggs and put in cold water for 10 minutes.

Carefully peel the eggs and rinse them off.

Cut each egg in half lengthwise.

Gently remove the yolks and place in a bowl. Place the egg whites with cut side up on a decorative plate.

Add mayonnaise, mustard and lawry’s salt to egg yolks and mash with a fork or beat until very smooth.

Using an icing piping bag and large decorative tip, fill the bag with the egg yolk and pipe the egg yolk into the indentation of each egg white.

Garnish with a sprinkle of cayenne and either parsley or chives.

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