Moroccan Deviled Eggs

Moroccan Deviled Eggs

Serves: 4 as an appetizer • Time: 20 minutes

A simple, crowd-pleasing appetizer, deviled eggs are a well-loved classic for good reason. In a Moroccan twist on the American classic, Duff incorporates culinary argan oil to give smooth, nutty flavor to the traditional deviled egg filling.

Moroccan Deviled Eggs

© Joelle Duff


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. culinary argan oil
  • Salt and pepper
  • Kefta rub (see Note), for garnish


1. In a small saucepan, submerge the eggs in water, cover, and bring to a boil. Once the water boils, turn off the heat and let the eggs sit undisturbed in the hot water for 12 minutes. Set aside and let cool.

2. Peel the shells off the hard boiled eggs and slice in half. Carefully transfer the yolks into a small bowl with a spoon. Using a fork, mash the yolks, then mix in the mayonnaise, mustard, argan oil, salt, and pepper until smooth.

3. Using a piping bag or two spoons, fill each egg half with the yolk mixture and transfer to a serving plate. Sprinkle with the kefta rub and serve.

Note: Kefta spice blends are typically used to season Moroccan meatballs, but are also delicious additions to soups and stews or sprinkled as a garnish.

Joelle Duff is a wedding planner in Southern California and the Creative Director at Joelle Charming, a lifestyle brand and blog dedicated to living life beautifully and simply.


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