Peel the eggs and brush with the olive oil. Roll the eggs in the dukkah and pack into plastic containers.
To serve, swirl the harissa through the yoghurt (use less for less spicy yog-hurt). Quarter the eggs and serve with the yoghurt for dipping.
* Note you can also use the home made hommus to dip the egg for a tasty Middle Eastern snack.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.