This flavorful recipe for harissa deviled eggs is sure to become a favorite! Follow our tips and tricks for making Instant Pot hard boiled eggs that peel easily!
I am a self-proclaimed deviled egg fiend! Like, how many can I pop in my mouth before everyone notices I just cleared half the platter? LOL
The way my mom makes them is the best, so I don’t often make them myself. But with all this social distancing, I’m having to get my deviled egg fix at home. Rather than trying to make my mom’s (for which there is no official recipe) I decided to use some harissa seasoning to flavor my eggs.
If you’re not familiar with harissa, it’s a Tunisian spice blend that includes spicy red peppers and other flavors like garlic, cumin and coriander.
Harissa comes in two forms: a paste and a powder. For this recipe I used a dry spice blend. I love both versions because it’s an easy way to make a dish delicious.
How to cook hard boiled eggs in an Instant Pot
I also used my Instant Pot to make this recipe easier and faster. Here, the recipe calls for a dozen eggs, but you can use this same method for more or less eggs.
The 4-5-5 Instant Pot method is my favorite for hard boiled eggs. In layman’s terms that means the eggs steam under pressure for 4 minutes, naturally depressurize for 5 minutes and then cool in an ice water bath for another 5 minutes.
You’ll need the metal trivet that comes with the Instant Pot. If you want perfectly shaped eggs, you’ll need to use a steamer rack or cut up a cardboard egg carton.
Simply place the eggs upside down in the rack or carton and place them in the bowl with a cup of water. Manually set the pressure cooker to 4 minutes and you’re up and running!
How to peel eggs the easy way!
Peeling eggs can be a hassle, but I use two tricks that you are going to LOVE!
One: Never use farm fresh eggs . Fresh eggs have a higher pH which makes the albumen (egg white) stick to the shell.
Because the shell is actually porous, the eggs loose carbon dioxide as they age, raising the pH and making them easier to peel. Long story short, wait until the eggs are about 7-10 days old and the eggs will be easier to peel.
Two: My cousin Russ gave us The Negg egg peeler one Christmas and it literally changed my life! I HATED peeling eggs so I never made hard boiled eggs.
But with The Negg, you place the hard boiled egg in the cup with some water and shake. When the egg comes out the shell slides right off! Now boiled eggs are back on the menu!!!!
This wouldn’t be a Vintage Kitty post if I didn’t do some things the harder way… Because I think it’s prettier, I pipe the filling into my deviled eggs.
It’s not hard, but it does require a pastry bag . I also used an Atecco 848 pastry tip to give the deviled eggs that pretty fluted look.
But if simple is your jam, feel free to just scoop the filling into the eggs with a teaspoon.
Deviled eggs are also prettier if you garnish them. I sprinkled a pinch of harissa on the filling and added flat leaf parsley for a bit of drama.
We eat with our eyes first! But, I promise you could be blind folded and still love the taste of these harissa deviled eggs! The egg white is soft and the filling is super creamy with a beautiful mixture of spice and tang. Trust me, I tasted way more than I should have!
I realize that ingredients are hard to find right now so I’ve listed possible substitutions below. Feel free to skip ingredients and swap them as necessary.
Eggs → I used large eggs but any size egg will do. Smaller eggs will take less time to cook and larger ones will take more. But of course, you must have eggs to make deviled eggs.
Mayo → If you don’t have mayo, it’s easy to make at home if you have eggs, oil and lemon juice or vinegar. My favorite way to make mayo is using the Kilner Mayonaise Jar. The recipe that comes with the jar is really tasty and the jar is more foolproof than any other method I’ve tried!
Harissa Seasoning → You can make your own harissa powder or use harissa paste instead. Or sub sambal oelek or other spice mixes that contain hot peppers, paprika, caraway or cumin. But always add to taste if you’re exchange spices!
Lemon juice → this ingredient is totally optional. But if you’d like a little acid, a splash of a mild vinegar will do.
Parsley → Garnish with chives or cilantro instead
Instant Pot Harissa Deviled Egg Recipe
- 12 large eggs
- 3/4 cup mayonnaise
- 1.5 teaspoons harissa seasoning
- lemon juice
- parsley optional
Instant Pot Hard Boiled Eggs
- Place the metal trivet in the Instant Pot liner then add one cup of water.
- Stack the eggs gently on the trivet and put the lid on.
- Make sure the vent is in the sealed position, then manually set the timer for 4 minutes.
- When the time is up, let the eggs naturally depressurize for 5 minutes. Meanwhile make a large bowl of ice water.
- Using tongs, carefully transfer the hard boiled eggs to bowl of ice water. Let eggs cool for 5 minutes then peel. We like to use The Negg which makes getting the shells off super easy!
Harissa Deviled Eggs
- Cut eggs in half and scoop out the yolks into a medium sized bowl. Mash the yolks with a fork, wooden spoon, potato masher or a whisk.
- Add in mayo and harissa and whisk until smooth. If needed, season with sea salt to taste. If desired, add a small squeeze of lemon juice to thin the filling.
- Fill egg whites with egg yolk filling and decorate with a pinch of harissa seasoning and parsley.
- Refrigerate until ready to serve.
- Don’t use farm fresh eggs for deviled eggs! Eggs that are super fresh are difficult to peel. Eggs that are 1-2 weeks old will be easier to peel!
- For our recipe tests we used harissa from the Spice and Tea Exchange
- A great way to make perfect Instant Pot hard boiled eggs is to cut up a cardboard egg carton and place the eggs upside down (pointy end down) in the carton. You can stack two layers of eggs this way and the cartons reduce the likelihood that the eggs will crack.
- Don’t have an Instant Pot? No problem! You can boil or steam eggs too!
Love this recipe? Check out all our appetizer recipes!
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