Name: Harissa Egg Salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Ripe avocado, halved and pitted - 1; Lime juice - 1 teaspoon; Hard-boiled eggs, peeled and halved - 3; Harissa - 1 tablespoon; Mayonnaise - 1 tablespoon; Spicy brown mustard - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Cornichons, chopped - 10; Radishes, diced - 3 large; Spring onion, chopped - 1; Minced fresh cilantro - 1 tablespoon; Smoked paprika - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Harissa Egg Salad

1. Ripe avocado, halved and pitted - 1

2. Lime juice - 1 teaspoon

3. Hard-boiled eggs, peeled and halved - 3

4. Harissa - 1 tablespoon

5. Mayonnaise - 1 tablespoon

6. Spicy brown mustard - 2 teaspoons

7. Salt and ground black pepper to taste - 2 teaspoons

8. Cornichons, chopped - 10

9. Radishes, diced - 3 large

10. Spring onion, chopped - 1

11. Minced fresh cilantro - 1 tablespoon

12. Smoked paprika - 1 tablespoon

How to cook deliciously - Harissa Egg Salad

1. Stage

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.

2. Stage

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

3. Stage

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.