Description
This Harissa Egg Salad is a flavorful twist on the classic egg salad, featuring a spicy kick from harissa paste balanced with creamy mayonnaise and fresh herbs. Perfect for a quick lunch or snack, it can be served on toast, wraps, or over a bed of greens, bringing a vibrant North African-inspired zest to your meal.
Ingredients
Scale
Eggs
- 6 large eggs
Dressing
- 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 to 2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Add-ins
- 1 tablespoon chopped fresh parsley or cilantro
- Optional: 1 tablespoon finely chopped red onion or scallions
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil. Once boiling, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes to cook through.
- Cool and peel the eggs: Transfer the eggs to an ice bath to rapidly cool. Once cool, peel the eggs carefully and roughly chop them into bite-sized pieces.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and pepper. Mix well to create a smooth dressing.
- Combine ingredients: Add the chopped eggs, fresh parsley or cilantro, and the optional finely chopped red onion or scallions to the bowl with the dressing. Gently fold all ingredients together until evenly mixed.
- Adjust seasoning: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or harissa paste for heat according to your preference.
- Serve or chill: You can serve the egg salad immediately on toast, in wraps, or over greens. Alternatively, chill it in the refrigerator before serving for a refreshing taste.
Notes
- Harissa paste can vary in heat; start with 1 teaspoon and increase to suit your spice tolerance.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Chilling the salad before serving enhances flavors but is optional.
- Add-ins like red onion or scallions provide a nice crunch but can be omitted for a milder flavor.
- Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
