This recipe elevates the classic deviled egg with a unique blend of sweet, spicy, and savory flavors, utilizing Good Girl Snacks Honey Harissa Pickles for crunch and tang, and Four Herb Butter for richness and aromatic depth.
WHAT DO I NEED?
- 6 large eggs
- 1/2 cup mayonnaise
2 tbsp finely chopped Good Girl Snacks Honey Harissa Pickles
- 1 tbsp Four Herb Butter, softened
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Pinch of freshly ground black pepper
- 1/2 tsp reserved pickle liquid
- Small sprig of fresh dill, chives, and parsley
- Pinch of smoked paprika or harissa spice blend
Bring water to a boil in a medium saucepan. Boil the eggs for 10 minutes. Place in an ice bath to stop the cooking process and cool them completely.
Gently peel the cooled eggs. Slice the eggs in half lengthwise and carefully scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, softened Four Herb Butter, Dijon mustard, kosher salt, black pepper, and the reserved 1/2 teaspoon of pickle liquid to the bowl. Mix thoroughly until the filling is smooth and creamy. Taste and adjust seasoning if necessary.
Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe or spoon the filling evenly into the egg white halves.
Garnish each deviled egg with a small piece of the reserved chopped Honey Harissa Pickle, a small sprig of fresh herb (dill, chives, or parsley), and a light dusting of smoked paprika or harissa blend for color and a subtle kick.
