Easter, Everyday Recipes, Spring, This Week

Jammy Eggs with Harissa

If you don’t want to go through the hassle of making deviled eggs, then this is a perfect solution. Jammy Eggs are so luscious and make a great addition to a brunch spread.

What you need:

  • 6 eggs, for 12 halves
  • 1/4 cup mayo or yogurt
  • Dash of Harissa or paprika
  • Dash of lemon juice
  • Optional: Chips

Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. While the eggs cook, whisk together mayo, harissa and lemon juice. 

Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Then cut in half if serving that day. Place on a platter and top with the harissa mayo and stick a chip on top for some crunch.

*Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.