Makes 24 deviled eggs

  • 12 large eggs
  • 2 Tbsp. finely chopped preserved lemon
  • 2 Tbsp. harissa paste
  • ¼ cup capers, drained, rinsed, and finely chopped, plus whole capers for garnish
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. mayonnaise
  • Salt to taste
  • Finely grated lemon zest
  • Finely chopped parsley
  • Saffron threads


Active time: 15 minutes
Total time: 30 minutes

Gently place eggs in a medium pot. Fill pot with cold water and bring to a rapid boil. Remove from heat, cover, and let sit for 9 minutes, then transfer eggs to an ice-water bath to cool.

Peel cooled eggs. Cut each in half lengthwise. Separate yolks from whites. In a medium bowl, mash together yolks, preserved lemon, harissa, chopped capers, oil, mayonnaise, and salt. Transfer mixture to a pastry bag fitted with a star tip (or a plastic bag with one corner snipped off). Fill whites with mixture; garnish with lemon zest, parsley, saffron, and capers; and serve.

To make ahead
Cook eggs, make filling and refrigerate eggs and filling separately for up to 1 day; 1 to 2 hours before serving, fill eggs, cover well with plastic wrap and refrigerate.

From Appetites(Ecco), by Anthony Bourdain


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