Description
A creamy, slightly spicy egg salad made with smoky harissa paste, crisp celery, bright lemon, and fresh parsley, perfect for sandwiches, wraps, or scooped onto greens.
Ingredients
Scale
- 6 large eggs, hard-boiled and cooled
- 1/3 cup mayonnaise
- 1 1/2 tablespoons harissa paste
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons green onion, sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Place a saucepan on the stove and fill with enough water to cover the eggs by about an inch. Bring the water to a gentle boil.
- In a mixing bowl, whisk together the mayonnaise, harissa paste, lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.
- Carefully lower the eggs into the boiling water and cook for 9 to 10 minutes for fully set yolks. Prepare an ice bath while the eggs cook.
- Transfer the cooked eggs to the ice bath and let them cool for at least 5 minutes, then peel the shells.
- Chop the peeled eggs roughly, leaving some chunkiness for texture, and add them to the bowl with the dressed mayo mixture along with the diced celery and sliced green onion.
- Gently fold the ingredients together until the eggs are evenly coated and the salad reaches your desired consistency. Taste and adjust seasoning with more salt, pepper, or harissa if needed.
- Sprinkle with chopped parsley, chill for at least 30 minutes if possible, then serve on bread, in lettuce cups, or with crackers and enjoy.
Notes
- For easier peeling, use eggs that are 5 to 7 days old.
- Mix harissa into the mayo first for an even distribution of spice.
- Make ahead and chill for deeper flavor, store up to 3 days in an airtight container.
- Substitute half the mayonnaise with Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1/4 recipe (about 3/4 cup)
- Calories: 220
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 280 mg