Harissa-spiced deviled eggs

Putting the Devil in Deviled Egg

Deviled eggs may be the quintessential hors d’oeuvres — they require minimal ingredients, next to no effort and are by and large a crowd-pleaser. 

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick.

“At one of my first jobs post-culinary school, the chef did a play on a deviled egg using fried pig head terrine that was topped with a slice of hard-boiled egg white and a deviled egg farce,” he says. “That was a game-changer and something I think back on all the time.”

Chef Joshua loves wordplay (and is a master of puns), so for his epic take, he started with spice.

“To me, having something called a deviled egg and not having it be spicy would be a disservice,” he says. “It's really easy to get carried away with spice as a note, so I wanted to get levels of heat without it being overpowering. That's why it's not just a deviled egg smothered in hot sauce. The cayenne egg yolk, serrano pepper chips and spices in the farce all work together and balance out to produce a bite that has a kick but allows you to come back for more.”

Curing egg yolks is a great way to elevate dishes at home, and Chef Joshua assures it’s an easy process.

“The trick is to not rush the process,” he says. “If the yolks aren't given the proper length of time to cure, they're going to be jammy in the middle instead, meaning they won't grate properly. Let them rest and you'll reap the rewards later.”

Heard, Chef. Watch the full video below to give yourself that extra boost of confidence when making them at home.


Harissa-Spiced Deviled Egg, Cayenne-Cured Egg Yolks, Serrano Peppers

Yield: 6-8 servings



For the Spicy Cured Egg Yolks:

  • 500 grams kosher salt
  • 300 grams sugar
  • 50 grams cayenne pepper
  • 6 egg yolks

For the Steamed Eggs:

  • 6 eggs

For the Aioli:

  • 2 egg yolks
  • 2 cloves garlic, finely grated or microplaned
  • 10 grams lemon juice
  • 5 grams Dijon mustard
  • 160 grams Canola oil
  • Salt, to taste

For the Harissa Egg Farce:
Yolks of 6 hard-boiled eggs

  • 1 gram cayenne pepper
  • 2 grams smoked paprika
  • 3 grams salt
  • 5 grams harissa paste
  • 4 grams spicy brown mustard
  • 60 grams aioli

For the Crispy Serrano Pepper Chips:

  • 2 serrano peppers, thinly sliced
  • All-purpose flour, as needed
  • 2 cups canola oil
  • Salt, as needed

For Assembling the Egg:

  • Hard-boiled egg whites
  • Deviled egg farce
  • Spicy cured egg yolks
  • Crispy serrano pepper chips
  • Chives, cut into 2" batons


For the Spicy Cured Egg Yolks:

  1. Combine the salt, sugar and cayenne until evenly combined. Place roughly 1/2 of the mixture into a 9"x13" baking dish (or half hotel plan) and spread evenly.
  2. Make 6 wells for the egg yolks and carefully place one yolk in each well. Leave some space between the yolks.
  3. Sprinkle the rest of the cure evenly over the yolks. Wrap and leave in the fridge for 5-7 days.
  4. After the necessary amount of time has elapsed, carefully remove the egg yolks from the cure. Lightly brush off the cure before gently rinsing the yolks under cold water. Pat dry with a paper towel.
  5. Preheat a conventional oven to 150°F. Place a roasting rack on a half-sheet tray and spray with non-stick spray. Place the egg yolks on the rack and bake in the oven for 30-60 minutes. The yolks should feel firm but have some give to them. Allow to cool completely before storing in an airtight container.

For the Steamed Eggs:

  1. Set up a steamer basket with 1 inch of water. Bring to a rolling boil.
  2. Place the eggs in the steamer basket, cover and steam for 12 minutes.
  3. Shock immediately in ice water.
  4. Peel the eggs and then cut them in half. Remove the egg yolk from the white and reserve for the harissa egg farce.

For the Aioli:

  1. In a bowl, whisk together the yolks, garlic, lemon juice and Dijon mustard, then stream in the oil while continuing to whisk until all oil is emulsified. Season with salt to taste.

For the Harissa Egg Farce:

  1. Combine all ingredients in a food processor and process until smooth. If mixture starts to get too warm, add in a small ice cube or a few drops of cold water.
  2. Place the mixture into a piping bag fitted with a star tip.

For the Crispy Serrano Pepper Chips:

  1. Place the peppers in a bowl along with enough flour to cover the peppers. Toss to thoroughly coat the peppers.
  2. Heat the canola oil in a pot until it reaches 325°F.
  3. Transfer the dusted pepper slices into a fine mesh strainer and shake off any excess flour into the original bowl before transferring them into the frying oil. Fry until crispy and lightly golden brown.
  4. Put the cooked slices into a paper towel-lined bowl to remove the excess oil and season with salt. Allow to cool.

For Assembling the Egg:

  1. Fill the hard-boiled egg whites with the harissa filling so that it rises above the cut line. If necessary, trim off a thin sliver of the white from the bottom to ensure that the egg doesn’t roll over.
  2. Using a microplane zester, zest the spicy cured egg yolks over the eggs. Garnish with a couple of crispy serrano pepper chips and chive batons.

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