Description
A spicy and flavorful twist on classic egg salad, Harissa Egg Salad combines creamy mayonnaise with the smoky heat of harissa paste, balanced by fresh lemon juice and herbs. Perfect for sandwiches, wraps, or served over greens, this easy-to-make recipe offers a vibrant and tasty meal packed with protein and bold flavors.
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 them with cold water. Bring the water to a boil, then cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 to 12 minutes to hard boil.
- Cool and peel eggs: Transfer the eggs to an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and black pepper. Mix thoroughly until the dressing is smooth and well blended.
- Mix the salad: Add the chopped eggs, fresh parsley or cilantro, and optional red onion or scallions to the bowl with the dressing. Gently fold all ingredients together to combine evenly without breaking up the eggs too much.
- Adjust seasoning: Taste the egg salad and adjust the seasoning as needed by adding more salt, pepper, or harissa paste to increase heat according to your preference.
- Serve or chill: You can serve the harissa egg salad immediately on toast, in wraps, or over greens. For best flavor, chill it in the refrigerator before serving.
Notes
- Using Greek yogurt instead of mayonnaise reduces fat and adds a tangy flavor.
- Harissa paste heat levels vary, so start with less and add more to suit your taste.
- Prepare eggs ahead and store in the fridge to save time when assembling the salad.
- This salad keeps well refrigerated for up to 3 days.
- Try swapping parsley with cilantro to change the flavor profile.
