Harissa Egg Salad – A Bold, Creamy Twist on the Classic
Harissa Egg Salad is a spicy twist on the classic recipe.It combines creamy eggs with bold, smoky harissa paste.Perfect for sandwiches, wraps, or low-carb meals.Quick and easy—ready in under 20 minutes.Customizable spice level based on preference.A fusion of Western comfort and North African flavor.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1–2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley or cilantro
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Eggs: Cook eggs in boiling water for 10–12 minutes.
- Cool & Peel: Transfer to cold water, then peel shells.
- Chop Eggs: Dice into small chunks.
- Prepare Dressing: In a bowl, mix mayonnaise, harissa, and lemon juice.
- Combine: Add eggs, onion, and herbs to the dressing.
- Season: Add salt, pepper, and optional paprika.
- Mix Gently: Stir until well combined but slightly chunky.
- Serve: Enjoy immediately or chill for enhanced flavor.
Notes
- Harissa varies in spice level—taste before adding more.
- Use high-quality eggs for better flavour.
- Fresh herbs enhance brightness.
- Add olive oil for extra richness.
- Chill for 30 minutes for deeper flavor.
- Adjust lemon juice for tanginess.
- Use less mayo for a lighter version.
- Store refrigerated in an airtight container.