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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 357 Calories

Ingredients

• 1 tablespoon mayonnaise
• salt and ground black pepper to taste
• 1 teaspoon lime juice
• 1 ripe avocado, halved and pitted
• 1 tablespoon smoked paprika
• 1 spring onion, chopped
• 1 tablespoon harissa
• 2 teaspoons spicy brown mustard
• 1 tablespoon minced fresh cilantro
• 3 hard-boiled eggs, peeled and halved
• 10 cornichons, chopped
• 3 large radishes, diced

Recipe Instructions

Step 1

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.

Step 2

Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.

Step 3

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.