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Morocco Spiced Deviled Eggs

This Little Goat went to Morocco
  • This Little Goat went to Morocco

4 side servings



25 minutes

active time

10 minutes


8 large eggs

1/2 cup mayonnaise 

2 tsp Dijon mustard

2 tsp apple cider vinegar 

1 tsp This Little Goat went to Morocco, plus more for topping

2 Tbsp chopped fresh chives, for topping

Kosher salt

Flaky sea salt (optional)


Fill a large saucepan with cold water and bring to a rolling boil. Once boiling, carefully add the eggs in a single layer, making sure they are submerged completely. Turn off the heat, cover, and let sit over the hot burner for 12 minutes.

Meanwhile, fill a large bowl with ice water. Once the eggs are done cooking, remove using a slotted spoon and gently transfer to the ice water bath. Let cool completely.

Once cool, gently peel the eggs and slice in half lengthwise. For an easier peel, run the eggs under cool water while peeling.

Remove the yolks and place in a large bowl. Mash with a fork until broken down. Using a rubber spatula, fold in the mayonnaise, Dijon, vinegar and Morocco spice until well combined and smooth. Season to taste with salt. 

Transfer egg yolk mixture to a resealable zip-top bag and snip off one bottom corner. Pipe filling back into the hole of each egg white. Transfer to a serving platter and sprinkle with chopped chives, a pinch of flaky sea salt and a dusting of Morocco spice. 

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