Harissa Egg Salad
Egg salad has to be one of my top 5 dips to have throughout the week. Delicious on a bagel, wrap, or with crackers, the classic salad is a favorite in our house. While I love an OG egg salad recipe, this harissa egg salad is the perfect spicy spin on the classic, made with hard boiled eggs, harissa and caramelized onion.
My husband said it resembles the taste of shakshuka- which I totally agree with. I love serving it with toasted sourdough and veggies for an easy, weekday lunch.
Harissa, a Tunisian hot chili pepper paste, is a staple in my pantry. I love finding new ways to use it, so I decided to add it to egg salad for a spicy kick. Paired with the sweetness of the caramelized onions, it adds so much flavor to the egg salad.
More recipes to make using harissa-
What you’ll need to make harissa egg salad
- Hard boiled eggs
- Harissa paste
- Yellow onions, caramelized
- Fresh parsley
- Mayo
- Dijon mustard
- Salt, pepper and paprika
- Boil the eggs and mash them well in a bowl
- Heat a skillet with olive oil and saute the diced onion until soft and caramelized
- Mix the onion in with the mashed eggs, harissa, mayo, dijon, parsley and spices
How to serve your egg salad
The perfect sandwich
One of my favorite ways to enjoy this egg salad is sandwiched between toasted sourdough with lettuce, tomatoes, pickles, radish and avocado
With whole-grain crackers
When I’m looking for a quick savory snack, I love to spread this egg salad over a couple of rice cakes or multigrain crackers
On a platter with fresh veggies
If you’re looking for a lighter option, this would be delicious served alongside your favorite raw veggies
This recipe is so easy to make and full of flavor. It’s an easy protein to have on hand for the week for a quick lunch!
Other easy lunch recipes:
Cottage Cheese Pizza
Avocado Tuna Salad with Herb Vinaigrette
Pistachio Pesto Mozzarella Wraps
Harissa Egg Salad
Ingredients
- 8 eggs boiled
- 1 yellow onion diced
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tbsp mayonnaise
- 1 tsp dijon mustard
- Handful of parsley chopped
- Salt & pepper to taste
Directions
- Heat a skillet with the olive oil. Add in the diced onion with a pinch of salt and saute on medium heat for about 10 minutes, until the onions have browned. Stir every couple of minutes.
- Mash the hard boiled eggs in a bowl and add in the sauteed onion, harissa, mayo, dijon, parsley and salt & pepper. Mix well.
- Serve over toasted bread or with crackers. Leftovers can be refrigerated for up to 4 days.
Love this!!