Description
A bold twist on classic egg salad, this version combines creamy eggs with spicy, smoky harissa paste for a flavorful sandwich filling or salad topper.
Ingredients
Scale
- 6 large eggs
- 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
- 1 tablespoon chopped fresh parsley or cilantro
- Salt and black pepper, to taste
- Optional: 1 tablespoon finely chopped red onion or scallions
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath to cool, then peel and roughly chop.
- In a medium bowl, mix mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and pepper.
- Add chopped eggs, parsley, and optional red onion or scallions. Gently fold to combine.
- Taste and adjust seasoning or harissa heat level as needed.
- Chill before serving, or serve immediately on toast, in wraps, or over greens.
Notes
- For extra spice, add a pinch of cayenne or chili flakes.
- Use smoked paprika or cumin for added depth if you don’t have harissa.
- Great for sandwiches, lettuce wraps, or served with crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling / Mixing
- Cuisine: Middle Eastern–inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 195mg