If you’re craving a deliciously spicy twist on the classic egg salad, this Harissa Egg Salad Recipe is your new go-to. Creamy, zesty, and bursting with a delightful kick from harissa paste, it transforms simple hard-boiled eggs into a vibrant, flavor-packed dish. Whether you’re making sandwiches, wraps, or just serving it on its own, this recipe brings a Mediterranean flair that’s both comforting and exciting. Trust me, once you try this, it will become a staple in your lunch rotation.
Ingredients You’ll Need
Gathering these straightforward yet vibrant ingredients is the perfect way to build layers of flavor, creaminess, and a touch of heat in your salad. Each ingredient plays its part in making this dish irresistibly tasty and colorful.
- 6 large eggs, hard-boiled and peeled: The creamy backbone that holds the salad together with a satisfying texture.
- 3 tablespoons mayonnaise: Adds richness and smoothness to balance the harissa’s heat.
- 1 tablespoon Greek yogurt (optional): For an extra creamy touch and a hint of tang.
- 1 to 2 teaspoons harissa paste: The star spice blend that delivers smoky, spicy character — adjust to your heat preference.
- 1 teaspoon Dijon mustard: Brings a subtle sharpness that enhances all the flavors.
- 1 tablespoon lemon juice: Adds brightness and a fresh lemony zing to lighten the richness.
- 2 tablespoons finely chopped red onion: Gives a crisp bite and bursts of color.
- 2 tablespoons chopped fresh parsley or cilantro: Bright herbs to add freshness and an attractive pop of green.
- Salt and black pepper to taste: Essential seasonings that bring all the elements together perfectly.
How to Make Harissa Egg Salad Recipe
Step 1: Prepare the eggs
Start by chopping your hard-boiled eggs into bite-sized pieces. This sets the stage for a salad that’s creamy yet chunky, making every mouthful delightful and well-textured.
Step 2: Mix the creamy base
In a medium bowl, combine the mayonnaise, Greek yogurt if you’re using it, harissa paste, Dijon mustard, and fresh lemon juice. Give these a gentle stir to marry the creamy, tangy, and spicy flavors that define this recipe.
Step 3: Combine and fold
Add the chopped eggs to the bowl, then gently fold in the finely chopped red onion and vibrant fresh herbs. This step ensures your salad has bursts of crunch and fresh herbaceous notes in every bite.
Step 4: Season and chill
Season the salad with salt and pepper according to your taste. For best flavor, let the salad chill for 15 to 20 minutes—it helps all the ingredients meld beautifully, intensifying the flavors before you dive in.
How to Serve Harissa Egg Salad Recipe
Garnishes
Sprinkle some extra chopped fresh herbs like parsley or cilantro on top for a gorgeous, fresh finish. A light dusting of smoked paprika or a drizzle of olive oil also makes a lovely visual and flavor boost.
Side Dishes
This Harissa Egg Salad Recipe pairs beautifully with crisp green salads, warm pita bread, or crunchy crackers. It also goes wonderfully alongside roasted vegetables or a tangy cucumber salad to balance the richness.
Creative Ways to Present
Mix it into a wrap for a portable, protein-rich lunch or pile it generously on toasted rustic bread for a hearty open-faced sandwich. You can even serve it chilled atop a bed of mixed greens for a light, satisfying meal at any time of the day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Harissa Egg Salad Recipe sealed in an airtight container in the refrigerator. It stays fresh and tasty for up to three days, making it perfect for meal prep or an easy grab-and-go snack.
Freezing
Because of the mayonnaise and fresh herbs, freezing isn’t recommended for this egg salad, as it can change the texture and flavor once thawed.
Reheating
This salad is best enjoyed cold or at room temperature, so skip reheating to preserve the creamy texture and bright flavors. Just take it out of the fridge a little before serving.
FAQs
Can I use store-bought hard-boiled eggs for this recipe?
Absolutely! Pre-cooked eggs save time and work just as well, just be sure to peel and chop them carefully to keep the salad texture just right.
How spicy is this Harissa Egg Salad Recipe?
The heat level depends on how much harissa paste you use. Start with one teaspoon and add more if you want a bolder kick. Harissa can range from mild to hot, so adjusting to your taste is easy.
Can I substitute the mayo or Greek yogurt?
Yes! You can swap mayo for extra Greek yogurt for a lighter, tangier salad or use vegan mayo if you prefer a plant-based option.
What herbs work best if I don’t have parsley or cilantro?
Dill or chives make excellent alternatives, adding a fresh, aromatic note that complements the spices and creaminess of the salad beautifully.
Is this salad suitable for meal prep?
Definitely! It keeps well for a few days and makes for a quick, flavorful meal or snack throughout the week. Just be sure to store it properly in an airtight container.
Final Thoughts
There’s something truly special about how this Harissa Egg Salad Recipe takes a humble classic and elevates it with bold, spicy, and fresh flavors that are impossible to resist. I can’t wait for you to try it and make it your own little secret to an easy, delicious lunch or snack. Once you do, I bet it’ll find a permanent spot in your recipe collection – because it’s that good!
Print
Harissa Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This bold and flavorful harissa egg salad offers a spicy twist on a classic dish. Made with creamy hard-boiled eggs, zesty harissa paste, and fresh herbs, it’s perfect for sandwiches, wraps, or served on its own as a protein-packed, Mediterranean-inspired lunch.
Ingredients
Egg Salad Mix
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 tablespoon Greek yogurt (optional for added creaminess)
- 1 to 2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
Add-ins
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley or cilantro
- Salt and black pepper to taste
Instructions
- Chop eggs: Chop the hard-boiled eggs into small pieces and place them in a mixing bowl to create the base of the salad.
- Combine dressing: Add mayonnaise, optional Greek yogurt, harissa paste, Dijon mustard, and lemon juice to the eggs. Stir gently to combine all ingredients evenly without breaking up the eggs too much.
- Fold in vegetables and herbs: Gently fold in the finely chopped red onion and fresh parsley or cilantro for added texture and freshness.
- Season: Add salt and freshly ground black pepper to taste. Mix everything until the salad is creamy and well-incorporated.
- Chill and serve: For best flavor, chill the egg salad for 15 to 20 minutes before serving. Serve it on toast, in sandwiches, alongside crackers, or over a bed of greens.
Notes
- For more heat, increase the quantity of harissa paste or add a pinch of cayenne pepper.
- Swap Greek yogurt for extra mayonnaise if you prefer a richer, creamier texture.
- Experiment with fresh herbs like dill or chives to vary the flavor profile.
