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Harissa Egg Salad
Harissa Egg Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Spicy twist on classic breakfast: Boiled egg, avocado, and harissa on toast or lettuce leaves.
Ingredients:
  • 1 ripe avocado, halved and pitted
  • 1 teaspoon lime juice
  • 3 hard-boiled eggs, peeled and halved
  • 1 tablespoon harissa
  • 1 tablespoon mayonnaise
  • 2 teaspoons spicy brown mustard
  • salt and ground black pepper to taste
  • 10 cornichons, chopped
  • 3 large radishes, diced
  • 1 spring onion, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon smoked paprika
Instructions:
  • In a bowl, mix 1/2 of an avocado with lime juice, mashing them together with a fork. Add egg yolks, harissa, mayonnaise, and mustard. Stir until creamy, then season with salt and pepper to taste.
  • Combine the cornichons, radishes, and onion in the bowl, ensuring the vegetables are evenly coated.
  • Roughly chop the rest of the avocado and egg whites, gently mix them into the salad, ensuring there are still avocado chunks. Sprinkle with fresh cilantro and paprika before serving.

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