Description
Harissa Egg Salad is a flavorful twist on the classic egg salad, featuring the spicy and aromatic North African harissa paste. This salad combines boiled eggs with a creamy mixture of mayonnaise, Greek yogurt, Dijon mustard, and fresh herbs, making it perfect for a healthy lunch or quick snack. It’s easy to prepare, customizable in heat level, and serves wonderfully chilled on toast or sandwiches.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt (optional)
- 1 to 2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- salt and black pepper to taste
Add-ins
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley or cilantro
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool and Peel: Transfer the cooked eggs to an ice bath to stop the cooking process and cool them quickly. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt (if using), harissa paste, Dijon mustard, lemon juice, and a pinch of salt and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the chopped eggs, finely chopped red onion, and fresh herbs into the bowl with the dressing. Gently stir everything together to combine evenly without breaking up the eggs too much.
- Adjust and Serve: Taste the salad and adjust the seasoning or add more harissa paste if you prefer extra heat. Serve the egg salad chilled on toast, as a sandwich filling, or with crackers for a tasty meal.
Notes
- Harissa paste varies in spiciness, so start with a small amount and increase to your preferred heat level.
- For a vegan version, substitute the mayo with plant-based mayonnaise and use crumbled tofu instead of eggs.
- This salad can be made in advance and refrigerated for up to one day, allowing flavors to meld.
