Place eggs in a medium saucepan with a tight fitting lid and cover with water 1 inch above the tops of the eggs. Place the lid on and set pan over medium high heat. When water starts to boil, keep lid in place and remove pan from heat. Allow eggs to sit in the pan for 12 minutes. Use a large slotted spoon to remove eggs into an ice bath. Allow to cool for 5 minutes before peeling.

Slice eggs in half lengthwise and remove the yolks to a large bowl. Reserve egg whites on a platter or serving dish. Use a fork to break up the yolks and then stir in goat cheese, 1/4 cup of harissa, and salt until the mixture is well combined and creamy. Adjust salt for taste if needed.

Spoon filling into egg whites. Top with remaining harissa and garnish with herbs. Refrigerate until ready to serve. Deviled eggs can be made up to one day in advance.