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
Scale
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.
