Harissa Egg Salad
Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
Ingredients
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1 ripe avocado, halved and pitted
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1 teaspoon lime juice
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3 hard-boiled eggs, peeled and halved
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1 tablespoon harissa
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1 tablespoon mayonnaise
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2 teaspoons spicy brown mustard
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salt and ground black pepper to taste
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10 cornichons, chopped
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3 large radishes, diced
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1 spring onion, chopped
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1 tablespoon minced fresh cilantro
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1 tablespoon smoked paprika
Method
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Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper.
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Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
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Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.
