Kate Leahy's Harissa Deviled Eggs — Cooks Without Borders

This easy recipe for deviled eggs spiced with North Africa.

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

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Easy and delicious, this recipe for deviled eggs spiked with North Africa’s signature spice paste is adapted from Kate Leahy’s 2021 book, Wine Style. Leahy recommends pairing them with a sparkling wine, particularly a pét nat or a prosecco made in the col fondo style (the Italian version of a pét nat), “though you can never go wrong with a lean Champagne or Cava. We tried them with a conventional Prosecco, and would do that again in a hot minute! In case you’re wondering, our favorite brand of commercial harissa is Dea — the one from France that comes in a tube. It has just the right hit of caraway seed, and a delightful heat level.

Kate Leahy's Harissa Deviled Eggs — Cooks Without Borders

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Kate Leahy's Harissa Deviled Eggs — Cooks Without Borders

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