Monday, 1 June 2015

Moroccan-style Deviled eggs


In Morocco, we are found of our boiled eggs, sprinkled with salt and cumin and served as a sandwich with cream cheese or Jben. This is everyone's favourite.

Hard-boiled eggs are also halved and served with cumin and salt, a spread of cheeses, cold cuts and olives for afternoon snacks after school. They're also served on Ramadan table.

I had guests over and I decided to treat my eggs differently. So they were prepared half-way between oeufs Mimosa and deviled eggs but with a Moroccan twist.

There is nothing complicated about these eggs. They can be made a few hours ahead end left in the fridge to firm up the creamy filling.

I had some leftovers for the next days, I just made a sandwich and my lunch was ready to go.



Ingredients
Serve 6 
Prep: 10 min - Cooking: 12- 15 min - Chilling: at least 2 hours
  • 6 large eggs, hard boiled 
  • 1 tbsp of mayo
  • 1 tbsp of creme fraiche (add one more if needed)
  • 3 tbsps of cream cheese or jben 
  • 1 tsp of Dijon mustard
  • 1 tsp of harissa paste
  • 1 tbsp of chives, chopped (or parsley)
  • 2 tbsps of spring onions, chopped
  • A pinch of cumin
  • A good pinch of ground black pepper
  • Salt to taste




Preparation

Hard boil the eggs. To make sure you won't damage them while peeling them, transfer them directly to very cold water for 1 minute. Hit each egg with a spoon and roll it between your hands so the shell breaks from all sides. Grab one bit of the shell but also the membrane under it. The rest is easy, just peel all the way through. Set aside to cool.


Next, halve the eggs in length and delicately spoon out the egg yolk. Transfer it to a small bowl.

Add the rest of the ingredients, correct the seasoning and the heat to your liking.

Fill the egg white cavity. Place all the deviled eggs in a plastic container, cover and place in the fridge for at least a couple of hours.

Serve chilled with lettuce leaves or any green leaves.





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