Description
Experience a burst of flavors with this vibrant and spicy Harissa Egg Salad. Perfect as a light lunch or picnic staple, it combines the richness of eggs with the tangy kick of harissa, making it a satisfying meal that’s quick, healthy, and versatile.
Ingredients
Scale
Eggs
- 4 hard-boiled eggs
Harissa Paste
- 2 tablespoons harissa paste
Mayonnaise
- 3 tablespoons mayonnaise
Mustard
- 1 tablespoon mustard
Red Onions
- 2 tablespoons finely chopped red onions
Fresh Herbs
- 2 tablespoons fresh parsley or cilantro, chopped
Seasonings
- Salt and pepper to taste
Instructions
- Boil the Eggs: To start, place your eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 9 to 12 minutes, depending on how firm you like your yolks.
- Prepare the Eggs: Once the eggs have cooled, transfer them to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then peel the shells and chop the eggs into bite-sized pieces.
- Mix the Base: In a large mixing bowl, combine the harissa paste, mayonnaise, mustard, salt, and pepper. Whisk until the mixture is smooth and well incorporated.
- Combine Ingredients: Add the chopped eggs and red onions to the bowl, gently folding them into the harissa mixture until everything is well coated. Be careful not to mash the eggs too much.
- Add Fresh Herbs: Finally, sprinkle in your chosen fresh herbs and give the salad a gentle stir. Taste and adjust any seasoning if needed, then it’s ready to serve!
Notes
- For the best texture, use fresh eggs; they peel more easily after boiling.
- Always cool boiled eggs in ice water; this prevents overcooking and helps with peeling.
- Adjust the amount of harissa based on your spice tolerance; start small and build up.
- Letting the egg salad chill for 30 minutes enhances the flavors even more.
- Don’t hesitate to add your favorite ingredients or spices for a personal touch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 250mg