Description
This Harissa Egg Salad is a flavorful twist on the classic egg salad recipe, combining creamy eggs with a spicy kick from harissa paste. Perfect for sandwiches, wraps, or serving over greens, this dish balances tangy lemon juice, fresh herbs, and a touch of Dijon mustard for a delightful meal ready in just 25 minutes.
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
Additional Ingredients
- 1 tablespoon chopped fresh parsley or cilantro
- Optional: 1 tablespoon finely chopped red onion or scallions
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover the pan, turn off the heat, and let the eggs sit for 10 to 12 minutes to achieve a hard-boiled consistency.
- Cool and Peel: Transfer the cooked eggs to an ice bath to cool them quickly, then peel off the shells carefully and roughly chop the eggs into bite-sized pieces.
- Prepare the Dressing: In a medium bowl, combine mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and black pepper. Mix thoroughly until smooth and well blended.
- Combine Ingredients: Add the chopped eggs, fresh parsley or cilantro, and optional red onion or scallions to the dressing. Gently fold everything together to evenly coat the eggs without breaking them up too much.
- Adjust Seasoning: Taste the egg salad and adjust the seasoning or harissa amount to suit your preference for saltiness and spiciness.
- Serve or Chill: You can serve the salad immediately on toast, in wraps, or over a bed of greens, or chill it in the refrigerator to enhance the flavors before serving.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Adjust the amount of harissa paste depending on your preferred spice level.
- Add finely chopped red onion or scallions for added crunch and flavor.
- Chilling the salad before serving helps meld the flavors together.
- This egg salad is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
