Harissa Egg Salad: Prepare to elevate your lunchtime routine with a flavor explosion! Forget everything you thought you knew about egg salad because this isn’t your grandma’s recipe (unless your grandma happens to be a culinary genius with a penchant for North African spices!). We’re taking the classic comfort food and infusing it with the vibrant heat and complex aromas of harissa paste, creating a sandwich filling, dip, or snack that’s anything but ordinary.

Harissa, a fiery chili paste originating from Tunisia, has become a beloved ingredient worldwide, adding depth and excitement to countless dishes. Its blend of smoked peppers, garlic, spices, and herbs brings a unique warmth and subtle sweetness that perfectly complements the creamy richness of egg salad. This harissa egg salad is a testament to the power of cross-cultural culinary fusion, taking a familiar favorite and giving it a bold, modern twist.

People adore egg salad for its simplicity, versatility, and satisfying texture. It’s quick to prepare, endlessly customizable, and a guaranteed crowd-pleaser. But with the addition of harissa, we’re taking it to a whole new level. The spicy kick, balanced by the cool creaminess of the eggs and mayonnaise, creates a truly addictive flavor profile. Whether you spread it on crusty bread, scoop it up with crackers, or enjoy it straight from the bowl, this harissa egg salad is sure to become your new go-to recipe.

Ingredients:

6 large eggs
1/4 cup mayonnaise
2 tablespoons Greek yogurt (plain, full-fat or low-fat)
1 tablespoon harissa paste (adjust to taste)
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh cilantro
1 teaspoon lemon juice
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Optional: Pinch of cayenne pepper for extra heat
Optional: Sliced avocado, for serving
Optional: Toasted bread or crackers, for serving

Preparing the Eggs:

Okay, let’s start with the most important part: the eggs! Perfectly cooked eggs are key to a delicious egg salad. I’m going to walk you through my foolproof method for hard-boiling eggs that avoids that dreaded green ring around the yolk.

Place the eggs in a saucepan: Gently place the eggs in a single layer in a saucepan. Make sure they’re not overcrowded.
Cover with cold water: Add enough cold water to cover the eggs by about an inch. This ensures even cooking.
Bring to a boil: Place the saucepan over medium-high heat and bring the water to a rolling boil.
Turn off the heat and cover: Once the water is boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water for 10-12 minutes. The exact time depends on how you like your yolks. 10 minutes will give you a slightly softer yolk, while 12 minutes will result in a fully cooked, firm yolk. I usually go for 11 minutes.
Cool the eggs: After the allotted time, carefully drain the hot water and immediately run cold water over the eggs until they are cool enough to handle. This stops the cooking process and makes them easier to peel.
Peel the eggs: Gently tap the eggs all over to crack the shells. Then, start peeling under cold running water. The water helps to separate the shell from the egg. I find it easiest to start peeling from the larger end of the egg.

Making the Harissa Egg Salad:

Now that we have our perfectly cooked and peeled eggs, let’s move on to creating the flavorful harissa egg salad. This is where the magic happens!

Chop the eggs: Place the peeled eggs in a bowl. You can chop them with a knife or use an egg slicer for more uniform pieces. I prefer a slightly chunky egg salad, so I usually chop them by hand. Don’t over-chop them, you want some texture!
Add the mayonnaise and Greek yogurt: Add the mayonnaise and Greek yogurt to the bowl with the chopped eggs. The Greek yogurt adds a nice tang and helps to lighten up the egg salad.
Incorporate the harissa paste: This is where the heat comes in! Add the harissa paste to the bowl. Start with 1 tablespoon and taste. If you like a spicier egg salad, add a little more. Remember, you can always add more, but you can’t take it away!
Add the red onion, cilantro, and lemon juice: Add the finely chopped red onion, cilantro, and lemon juice to the bowl. The red onion adds a nice bite, the cilantro adds freshness, and the lemon juice brightens up the flavors.
Season with smoked paprika, salt, and pepper: Sprinkle in the smoked paprika, salt, and freshly ground black pepper. The smoked paprika adds a subtle smoky flavor that complements the harissa. Taste and adjust the seasoning as needed. Don’t be afraid to add a pinch of cayenne pepper if you want even more heat!
Mix gently: Gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the egg salad mushy.
Chill (optional): For the best flavor, cover the egg salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together. However, if you’re impatient (like me sometimes!), you can definitely enjoy it right away.

Serving Suggestions:

Okay, the egg salad is ready! Now, let’s talk about how to serve it. There are so many delicious ways to enjoy this harissa egg salad.

On toast or crackers: This is a classic way to enjoy egg salad. Toast some bread or grab your favorite crackers and spread the egg salad on top.
In a sandwich: Make a delicious egg salad sandwich with your favorite bread, lettuce, and tomato.
With avocado: Sliced avocado adds a creamy and healthy element. The richness of the avocado pairs perfectly with the spicy egg salad.
As a topping for salad: Add a scoop of harissa egg salad to your favorite salad for a protein-packed and flavorful addition.
Deviled eggs: Use the harissa egg salad as a filling for deviled eggs for a spicy twist on a classic appetizer.
Lettuce wraps: For a low-carb option, serve the egg salad in lettuce wraps.

Tips and Variations:

Want to customize your harissa egg salad? Here are a few tips and variations to try:

Adjust the spice level: If you’re sensitive to spice, start with a smaller amount of harissa paste and add more to taste. You can also use a milder harissa paste.
Add different herbs: Experiment with different herbs, such as dill, parsley, or chives.
Add vegetables: Finely chopped celery, bell pepper, or cucumber can add a nice crunch to the egg salad.
Use different types of bread: Try serving the egg salad on croissants, bagels, or even pita bread.
Add a touch of sweetness: A small amount of honey or maple syrup can balance out the spice of the harissa.
Make it vegan: Use vegan mayonnaise and a plant-based egg substitute to make a vegan version of this recipe.

Storing Leftovers:

If you have any leftover harissa egg salad, store it in an airtight container in the refrigerator for up to 3 days. Be sure to consume it within that time frame for the best quality and flavor.

Why This Recipe Works:

This harissa egg salad recipe is a winner for a few key reasons:

Flavorful: The combination of harissa paste, smoked paprika, and fresh herbs creates a complex and delicious flavor profile.
Easy to make: This recipe is quick and easy to prepare, making it perfect for a quick lunch or snack.
Versatile: You can serve this egg salad in so many different ways, making it a great option for any occasion.
Customizable: You can easily adjust the spice level and add different ingredients to suit your taste.

Health Benefits:

While egg salad might not be the first thing that comes to mind when you think of healthy food, this recipe does offer some nutritional benefits:

Protein: Eggs are a great source of protein, which is essential for building and repairing tissues.
Healthy fats: Eggs contain healthy fats that are important for brain function and overall health.
Vitamins and minerals: Eggs are a good source of vitamins and minerals, including vitamin D, vitamin B12, and choline.
Greek yogurt: Greek yogurt is a good source of protein and calcium.

Of course, it’s important to enjoy egg salad in moderation, as it can be high in cholesterol and fat. But when made with healthy ingredients and enjoyed as part of a balanced diet, it can be a nutritious and delicious meal.

Troubleshooting:

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common problems you might encounter when making egg salad and how to fix them:

Egg salad is too dry: Add a little more mayonnaise or Greek yogurt to moisten it up.
Egg salad is too wet: Add a little more chopped egg or some finely chopped vegetables to absorb the excess moisture.
Egg salad is not spicy enough: Add more harissa paste or a pinch of cayenne pepper.
Egg salad is too spicy: Add a little more mayonnaise or Greek yogurt to tone down the heat. A squeeze of lemon juice can also help.
Eggs are difficult to peel:

Conclusion:

So, there you have it! This Harissa Egg Salad isn’t just another egg salad recipe; it’s a flavor explosion waiting to happen. The creamy coolness of the eggs perfectly complements the fiery, smoky depth of the harissa, creating a truly unforgettable taste experience. I genuinely believe this will become a staple in your kitchen, a go-to for quick lunches, impressive appetizers, or even a light and satisfying dinner.

Why is this a must-try? Because it’s simple, quick, and delivers a massive punch of flavor that will awaken your taste buds. It elevates the humble egg salad from a basic sandwich filling to a sophisticated and exciting dish. Forget bland and boring; this recipe is all about bold and beautiful flavors that will leave you wanting more. Plus, it’s incredibly versatile!

Think beyond the classic sandwich. This Harissa Egg Salad is fantastic served on toasted baguette slices as a delightful crostini appetizer. Imagine impressing your guests with this unexpected and flavorful bite! You could also stuff it into ripe avocados for a healthy and satisfying lunch. For a lighter option, try serving it over a bed of crisp lettuce with a sprinkle of fresh herbs.

And the variations are endless! Feel free to adjust the amount of harissa to suit your spice preference. If you’re feeling adventurous, add a squeeze of lemon juice or a dash of smoked paprika for an extra layer of complexity. Chopped fresh cilantro or parsley would also be a welcome addition, adding a burst of freshness and color. Consider adding a finely diced red onion for a bit of bite, or even some crumbled feta cheese for a salty, tangy counterpoint to the spice. If you want to add some crunch, try adding some chopped celery or water chestnuts.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, after all it’s about creating something that you truly love. I encourage you to play around with different ingredients and find the perfect combination that suits your palate.

I’m so excited for you to try this recipe and experience the magic of Harissa Egg Salad for yourself. It’s a guaranteed crowd-pleaser, and I have a feeling it will become a regular in your meal rotation.

Once you’ve given it a whirl, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps inspire others to try new things in the kitchen. Let’s create a community of passionate cooks who love to share their culinary adventures! So go ahead, grab your ingredients, and get ready to whip up a batch of this incredible Harissa Egg Salad. You won’t regret it! Happy cooking!

Harissa Egg Salad: Spicy, Flavorful Recipe You'll Love

Spicy and flavorful Harissa Egg Salad! This easy recipe combines perfectly cooked eggs with creamy mayonnaise, tangy Greek yogurt, and a kick of harissa paste. Serve it on toast, in a sandwich, or with avocado for a delicious and satisfying meal.

Prep Time5 minutes

Cook Time12 minutes

Total Time17 minutes

Category: Lunch

Yield: 4-6 servings

Save This Recipe

Ingredients

6 large eggs

1/4 cup mayonnaise

2 tablespoons Greek yogurt (plain, full-fat or low-fat)

1 tablespoon harissa paste (adjust to taste)

1 tablespoon finely chopped red onion

1 tablespoon finely chopped fresh cilantro

1 teaspoon lemon juice

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Optional: Pinch of cayenne pepper for extra heat

Optional: Sliced avocado, for serving

Optional: Toasted bread or crackers, for serving

Instructions

Prepare the Eggs: Gently place the eggs in a single layer in a saucepan. Cover with cold water (about an inch above the eggs). Bring to a rolling boil over medium-high heat.

Cook the Eggs: Turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10-12 minutes (10 for softer yolks, 12 for firm).

Cool and Peel: Drain the hot water and immediately run cold water over the eggs until cool enough to handle. Gently tap the eggs all over to crack the shells, then peel under cold running water.

Chop the Eggs: Place the peeled eggs in a bowl and chop them with a knife or egg slicer.

Combine Ingredients: Add the mayonnaise, Greek yogurt, harissa paste, red onion, cilantro, and lemon juice to the bowl with the chopped eggs.

Season: Sprinkle in the smoked paprika, salt, and pepper. Add cayenne pepper if desired.

Mix: Gently mix all ingredients together until well combined. Be careful not to overmix.

Chill (Optional): For best flavor, cover and refrigerate for at least 30 minutes before serving.

Serve: Enjoy on toast, crackers, in a sandwich, with avocado, as a salad topping, or in lettuce wraps.

Notes

Spice Level: Adjust the amount of harissa paste to your preference. Start with 1 tablespoon and add more to taste.

Variations: Experiment with different herbs (dill, parsley, chives), vegetables (celery, bell pepper, cucumber), or a touch of sweetness (honey, maple syrup).

Vegan Option: Use vegan mayonnaise and a plant-based egg substitute.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Troubleshooting:

Too dry: Add more mayonnaise or Greek yogurt.

Too wet: Add more chopped egg or finely chopped vegetables.

Not spicy enough: Add more harissa paste or cayenne pepper.

Too spicy: Add more mayonnaise or Greek yogurt, or a squeeze of lemon juice.

Harissa Egg Salad: Spicy, Flavorful Recipe You’ll Love