Deviled Egg Platter Recipe

Name: The Grey Jays Deviled Egg Platter Recipe
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Tunisian
Ingredients: 12 units Large eggs; 1 cup Mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon Harissa; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 1 teaspoon Paprika; 2 tablespoons Chopped fresh parsley; 2 tablespoons Chopped pickles or capers; 1 teaspoon Paprika; 1 tablespoons Chopped fresh parsley

Inspired by The Grey Jay

Time30m

Serves12

24 halves of Tunisian deviled eggs.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggs

12 units Large eggs

Filling

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 tablespoon harissa

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

1 teaspoon Watkins paprika

2 tablespoons Chopped fresh parsley

2 tablespoons Chopped pickles or capers

Garnish

1 teaspoon Watkins paprika

1 tablespoons Chopped fresh parsley

Method

Preparation

Boil the Eggs

Place the large eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes.

Cool and Peel

Transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

Filling Preparation

Prepare the Filling

In a mixing bowl, remove the yolks from the egg halves and place them in the bowl. Add mayonnaise, Dijon mustard, harissa, salt, black pepper, paprika, chopped parsley, and chopped pickles or capers. Mash the yolks and mix until smooth and well combined.

Fill the Egg Whites

Spoon or pipe the filling back into the egg white halves.

Garnishing

Garnish

Sprinkle paprika and chopped parsley over the filled eggs for garnish.