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.
