Moroccan Deviled Eggs with Argan Oil

Ever since I got my Try the World box from Marrakech in the mail, I’ve been trying to figure out what I wanted to do with the spices and culinary argan oil. Most of us know argan oil for it’s health and beauty uses – to keep hair shiny and strong, or for use on the skin as a moisturizer. Honestly, I didn’t even think of how I could use it in food, but it has a fantastic nutty taste that is perfect for almost anything. Moroccans typically use it in their couscous or to dip bread in, among other things. 


Seeing as Easter is coming up, I thought creating some Moroccan deviled eggs with one of the spice blends and argan oil would be a great recipe! Believe me, it didn’t disappoint.

Moroccan Deviled Eggs
  1. 6 Hardboiled Eggs
  2. 1/4 Cup Mayonnaise
  3. 1 Tablespoon Yellow Mustard
  4. Salt and Pepper
  5. Culinary Argon Oil
  6. Moroccan Spice Blend (Cumin, Paprika, Pepper, Mint, Coriander, Cilantro, Cinnamon)
  1. Peel shells off the hardboiled eggs and slice lengthwise. Remove the yolks into a bowl.
  2. Using a fork, mash the yolks and add the mayonnaise and yellow mustard. Blend until nearly smooth.
  3. Add a dash of argan oil and salt and pepper to taste.
  4. Fill the empty hardboiled eggs with the yolk mixture.*
  5. Sprinkle the tops with the Moroccan spice blend, to taste.
  1. *I like to add the yolks to a plastic bag and cut the corner off to fill the eggs with.
Joelle Charming
Culinary Argan Oil | Kefta Rub


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