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

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.