Harissa Deviled Eggs

• 6 eggs
• 1/3 cup Greek yogurt
• 1 tablespoon harissa paste
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 2 pinches smoked paprika, or to taste
• ground black pepper to taste

1. Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
2. Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
3. Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

eggs, greek yogurt, harissa paste, garlic salt, ground cumin, paprika, ground black pepper

Taken from www.allrecipes.com/recipe/266393/harissa-deviled-eggs/ (may not work)