Deviled Eggs (Fried Shallots and Harissa)

The bite-sized party classic gets a smoky kick from harissa (Tunisian chili pepper paste) in this simple but flavourful deviled eggs recipe. Topped with crispy fried shallots and fresh cilantro, it may stray pretty far from the original, but it's just as delicious. Below, some helpful hints and tips to achieving the perfect bite. Store-bought harissas vary quite a bit in flavour and spice level from brand to brand. If you're unfamiliar with your harissa brand, start small with a scant Tbsp. or even less if you are or someone you're serving is sensitive to spice. Taste as you go - you can always add more.

Fried Shallots:
1 medium shallot, very thinly sliced (preferably with a mandoline)
1 cup vegetable oil
sea salt

Deviled Eggs:
6 large eggs, hard-boiled
3 Tbsp. mayonnaise
1-2 Tbsp. harissa, depending on desired heat level
sea salt

Garnish:
ground cumin
chopped fresh cilantro

For the Fried Shallots:
Place a fine-mesh strainer in a heatproof bowl and line a sheet tray or large plate with paper towels.

In a small saucepan, combine shallots and oil. Cook over high heat, stirring occasionally, until shallots begin to bubble, about 1 minute. Continue to cook, stirring constantly, until bubbling begins to subside and shallots are lightly golden, about 3 minutes more. (They will continue to cook once strained.)

Working quickly, strain oil into heatproof bowl and transfer shallots to prepared sheet tray. Arrange in an even layer; season with salt. Reserve oil for another use.

For the Devilled Eggs:
Halve eggs lengthwise and scoop out yolks into a medium bowl; reserve whites on a cutting board or plate.

Mash yolks well with a fork, then add mayonnaise and harissa and mash and stir until smooth; season with salt. Taste and add more salt and/or harissa, if necessary.

Spoon or pipe yolk mixture into each egg white. Top with a generous pile of fried shallots, cumin, and cilantro.

Makes 12.