Description
A creamy, smoky, and slightly spicy egg salad brightened with lemon and fresh herbs, featuring harissa paste for a bold North African twist. Perfect for sandwiches, salads, or simple toasts.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/3 cup mayonnaise
- 2 tablespoons harissa paste
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Your Equipment: Place a medium saucepan of water on the stove and bring it to a rolling boil over high heat.
- Combine Ingredients: In a mixing bowl whisk together the mayonnaise, 2 tablespoons harissa paste, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice until smooth and evenly colored.
- Prepare Your Cooking Vessel: Carefully lower the eggs into the boiling water, reduce to a gentle boil, and cook for 9 to 10 minutes for fully set yolks. Prepare an ice bath to stop cooking.
- Assemble the Dish: Transfer the cooked eggs to the ice bath for 5 minutes, peel, and chop into bite-sized pieces. Add the chopped eggs to the harissa-mayo mixture along with the diced celery, minced red onion, and chopped parsley.
- Cook to Perfection: Gently fold the chopped eggs and vegetables into the harissa dressing until everything is evenly coated, checking texture and consistency as you go.
- Finishing Touches: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust harissa or lemon as needed. Chill for at least 30 minutes to let flavors meld.
- Serve and Enjoy: Serve chilled or at room temperature on toasted sourdough, in pita pockets, over greens, or with crackers. Garnish with extra parsley and a drizzle of olive oil if desired.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Adjust harissa amount to control heat, start with 1 tablespoon if you prefer mild spice.
- Chill for at least 30 minutes to allow flavors to meld fully before serving.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe (approximately)
- Calories: 230
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 279 mg