Ready for a bold twist on your classic egg salad? This Harissa Egg Salad is a flavor-packed, Middle Eastern-inspired remix to your lunch routine. Creamy eggs meet harissa’s smoky heat, fresh herbs, and a tangy, velvety dressing that truly brings the dish to life. You’ll find a perfect balance of spicy, cool, and fresh in every bite, making it a go-to for protein-packed lunches or fuss-free dinners. Each spoonful is vibrant, satisfying, and impossible to resist — whether scooped onto toast, tucked in a sandwich, or dolloped over fresh greens.
Ingredients You’ll Need
The ingredient list for Harissa Egg Salad is wonderfully short, but each element is essential to build its signature flavor and texture. Every item pulls its own weight, working together for a salad that’s much more than the sum of its humble parts.
- Eggs: Classic, protein-rich eggs form the creamy, hearty base for the salad.
- Mayonnaise: Adds rich creaminess and helps bind all the flavors together.
- Greek yogurt: Offers tang and lightness, balancing the richness of the mayo and eggs.
- Harissa paste: This North African pepper paste delivers a smoky, spicy kick—start with a little and add more to suit your heat preference.
- Dijon mustard: Brings sharpness and just a touch of zing to the dressing.
- Fresh parsley: Brightens up the salad with herbal freshness and a pop of color.
- Green onions: Lend mild, oniony bite that lifts every mouthful.
- Garlic powder: For subtle garlicky depth without overpowering the other flavors.
- Salt and black pepper: Essential for pulling all the other ingredients together—season to taste.
- Lemon juice (optional): Adds brightness; just a squeeze wakes up all the flavors.
How to Make Harissa Egg Salad
Step 1: Boil and Cool the Eggs
Start by placing the eggs in a saucepan and covering them with cold water. Bring the pot to a boil over medium-high heat, then immediately cover, turn off the heat, and let the eggs sit in the hot water for 10 to 12 minutes. This method gives you perfectly cooked yolks that aren’t too dry. After they’re done, transfer the eggs to an ice bath for a few minutes, which stops the cooking process and makes peeling a breeze.
Step 2: Prepare the Eggs
Once cool, gently peel the eggs—tap them on the counter and roll to crack the shell easily. Roughly chop the eggs into bite-size pieces for that chunky, rustic texture that gives Harissa Egg Salad its signature mouthfeel.
Step 3: Mix the Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt, harissa paste, Dijon mustard, garlic powder, and a squeeze of lemon juice if you like things extra bright and tangy. Taste and adjust the harissa to reach your favorite level of spiciness. The dressing should be creamy with a reddish tint and a savory, smoky aroma.
Step 4: Combine and Fold
Pour your spicy, creamy dressing over the chopped eggs and gently fold everything together, taking care not to mash the eggs too much. Add in the fresh parsley and green onions, folding just until evenly mixed. Season generously with salt and black pepper, then give it a taste and tweak as needed.
Step 5: Chill and Serve
For the best texture and most harmonious flavors, pop your Harissa Egg Salad in the fridge for at least 20 minutes. This rest time lets all the flavors mingle and makes every forkful that much more delicious. Once chilled, it’s ready to serve however you like—spooned onto toast, layered in a sandwich, or piled onto crisp lettuce leaves.
How to Serve Harissa Egg Salad
Garnishes
Sprinkle extra chopped parsley or green onions over the top for a fresh finish. A pinch of smoked paprika, a drizzle of olive oil, or even some toasted sesame seeds can add another layer of flavor and color to your Harissa Egg Salad. Little touches like microgreens or thinly sliced radishes also make it feel extra special.
Side Dishes
This spicy egg salad pairs beautifully with warm pita bread, crisp vegetable sticks, or a simple green salad. You could also serve it alongside a bowl of lentil soup or fresh tabbouleh to highlight the Middle Eastern accents. For a picnic-approved platter, try serving with olives, pickles, or crunchy chips.
Creative Ways to Present
Don’t limit yourself to sandwiches: try stuffing the salad into hollowed tomatoes or small bell peppers for a stunning appetizer. Turn it into a filling for lettuce wraps when you want something lighter. Or serve dollops of Harissa Egg Salad atop roasted sweet potatoes or alongside grain bowls for a hearty meal with a twist.
Make Ahead and Storage
Storing Leftovers
Harissa Egg Salad keeps well in the fridge for up to three days. Store it in an airtight container, and give it a gentle stir before serving to redistribute the dressing. (The flavors actually intensify after a day, so leftovers are extra delicious!)
Freezing
Egg salads generally don’t freeze well, as the eggs and creamy dressing can become watery and separate after thawing. It’s best to make and enjoy this salad fresh or within a few days of preparing.
Reheating
Harissa Egg Salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you’d like to take the chill off, simply let it sit out at room temp for 10–15 minutes before serving.
FAQs
Can I make Harissa Egg Salad less spicy?
Absolutely! Start with just one teaspoon of harissa paste and taste as you go. If you want even less heat, try using a mild harissa or mix in a little extra yogurt to balance things out.
What’s the best bread for serving this salad?
Sourdough, rye, or whole grain breads all work beautifully as a base. You can also use pita, baguette slices, or even a croissant for a luxurious sandwich experience.
Can I add other vegetables or herbs?
Harissa Egg Salad is endlessly adaptable—try mixing in diced celery, red bell pepper, or even fresh dill. Sun-dried tomatoes or capers give extra zing if you want to play with bigger flavors.
Is there a vegan alternative for this recipe?
For a vegan-friendly twist, substitute firm tofu for the hard-boiled eggs, and use plant-based mayo and yogurt. Harissa paste and all the seasonings are already plant-based!
Can I make this ahead for meal prep?
Yes, you can cook and peel the eggs up to two days in advance or prep the entire salad and store it in the fridge. Just wait to add any fresh garnishes until right before serving for the brightest flavor and color.
Final Thoughts
A bowl of Harissa Egg Salad is an invitation to shake up your regular lunch routine with bold, vibrant flavors. Whether you’re new to harissa or a longtime fan, this recipe brings something special to the table every time. Don’t wait to give it a try—once you taste it, you’ll want to keep this spicy, tangy, and utterly satisfying salad in your regular rotation!
Print
Harissa Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Boiling
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Description
This Harissa Egg Salad is a flavorful and protein-packed dish that can be enjoyed for lunch or as a light dinner. The combination of creamy eggs with spicy harissa and fresh herbs creates a delicious and satisfying salad.
Ingredients
Eggs:
6 large eggs
Dressing:
3 tablespoons mayonnaise
1 tablespoon Greek yogurt
1 to 2 teaspoons harissa paste (adjust to heat preference)
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
salt and black pepper to taste
optional squeeze of lemon juice
Garnish:
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onions
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath and let cool completely. Peel and roughly chop the eggs, then place them in a mixing bowl.
- Prepare the Dressing: In a small bowl, mix the mayonnaise, Greek yogurt, harissa paste, Dijon mustard, garlic powder, and lemon juice if using. Pour the mixture over the chopped eggs and stir gently to combine.
- Finish the Salad: Fold in the parsley and green onions. Season with salt and pepper to taste. Chill for 20 minutes before serving. Serve on toast, in a sandwich, or over greens.
Notes
- Use more or less harissa depending on your spice tolerance.
- For a creamier texture, increase the mayo or yogurt slightly.
- This salad keeps well in the fridge for up to 3 days.
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