Deviled Eggs Moroccan-Style

• 4 -5 hardboiled large eggs, peeled
• 2 -3 tablespoons mayonnaise (or combination of both) or 2 -3 tablespoons plain yogurt (or combination of both)
• 1 teaspoon harissa, to taste (homemade is best!)
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon spanish smoked paprika (I used a combination of 1/8 t. smoked paprika and 1/8 t. chipotle powder)
• salt, to taste (omit or use less salt if using the preserved lemon)
• 1/2 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)
• Garnish
• 1/2 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
• fresh cilantro, parsley, chives (your choice) or mint (your choice)
• caraway seed (optional)

1. Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
2. Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
3. Spoon mixture into egg-white cavity/halves.
4. Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.

eggs, mayonnaise, extra virgin olive oil, spanish smoked paprika, salt, preserved lemon, roasted almonds, fresh cilantro, caraway

Taken from www.food.com/recipe/deviled-eggs-moroccan-style-504179 (may not work)