I am a firm believer that deviled eggs are a year round food. They are always an appropriate appetizer to bring to family get-togethers, whether it’s Christmas time, Easter, Mother’s Day, or just an amazing summer BBQ.
We recently took a huge tray of deviled eggs to a school pot luck and they were gone before my family even made it through the line. I’m making a mental note to make two trays next year.
There are certain occasions that I crave good old, classic deviled eggs, but most of the time, I like to think of deviled eggs as a blank canvas to try out any number of ingredients and flavors that are rolling around my head. I have blogged about no less than six different versions of deviled eggs including Smoked Salmon Deviled Eggs and the unexpected sweet/savory combination of my Fig Deviled Eggs.
Lately, I have been borderline obsessed with Harissa. It’s a red pepper sauce that is the star of the popular egg dish, Shakshuka. Many folks make a homemade version (which I am working on perfecting) but I have found that there are several delicious store-bought versions that have become a staple in our kitchen.
I recently made a Baked Goat Cheese with Harissa dip that became so well loved in my family, I have been wanting to pair up these two super star ingredients in another great recipe. Harissa Goat Cheese Deviled Eggs were born!
These Harissa Goat Cheese Deviled eggs use goat cheese as the base of the creaminess, instead of the classically used mayonnaise. A dollop of harissa gets mixed into the yolk mixture, as well, giving these eggs a vibrant orange hue. The flavor is incredible! Creamy and savory with a touch of spice from the harissa. With almost weekly cookouts on the horizon, I will be adding these into the appetizer rotation on a regular basis.