If you love the classic comfort of egg salad but crave a vibrant, spicy twist, then this Harissa Egg Salad Recipe is about to become your new favorite go-to. With a perfect balance of creamy eggs and the smoky, fiery kick of harissa paste, this salad bursts with flavor, making every bite a delightful experience. Whether it’s a quick lunch, a picnic snack, or an impressive sandwich filling, this recipe delivers simplicity and a punch of excitement all on one plate.
Ingredients You’ll Need
Gathering just a handful of fresh, everyday ingredients is all it takes to make this Harissa Egg Salad Recipe shine. Each component plays a crucial role in building taste, texture, and color—from the silky, creamy eggs to the bright pop of fresh herbs and zesty lemon juice.
- 6 large eggs: The foundation of your salad, providing rich, creamy texture and protein.
- 3 tablespoons mayonnaise (or Greek yogurt): Balances creaminess and tang while keeping the salad luscious; Greek yogurt is a lighter, healthier alternative.
- 1 to 2 teaspoons harissa paste: The star ingredient, bringing spicy warmth and smoky depth—adjust to your preferred heat level.
- 1 teaspoon Dijon mustard: Adds a subtle tang and complexity to lift the flavors.
- 1 tablespoon lemon juice: Brightens the salad with fresh acidity and keeps everything lively.
- 1 tablespoon chopped fresh parsley or cilantro: Fresh herbs introduce a burst of color and herbal fragrance.
- Salt and black pepper, to taste: Essential seasonings to enhance every other ingredient.
- Optional – 1 tablespoon finely chopped red onion or scallions: Offers a gentle crunch and mild onion bite that complements the creaminess beautifully.
How to Make Harissa Egg Salad Recipe
Step 1: Perfectly Cook Your Eggs
Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil, then immediately cover the pan, turn off the heat, and let the eggs sit undisturbed for 10 to 12 minutes. This method ensures the yolks cook through without overcooking, resulting in creamy, tender eggs that are easy to chop and blend into the salad.
Step 2: Cool and Peel with Care
After cooking, transfer the eggs into an ice bath to halt the cooking process and cool them quickly. This step also makes peeling much easier. Once cooled, gently peel the eggs and roughly chop them to the desired chunkiness, allowing some texture to hold within the salad.
Step 3: Make the Harissa Dressing
In a medium bowl, whisk together mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and pepper. This creamy and spicy dressing is the heart of your Harissa Egg Salad Recipe, marrying all the bold flavors in one smooth blend. Feel free to taste and tweak the amount of harissa for your preferred heat.
Step 4: Combine and Add Freshness
Add the chopped eggs to the bowl with the dressing along with the fresh parsley or cilantro. If you love a bit of a bite and crunch, toss in the optional finely chopped red onion or scallions here as well. Gently fold everything together, taking care not to mash the eggs too much while ensuring each piece is coated with that flavorful harissa mixture.
Step 5: Taste and Adjust
Give your salad a final taste and adjust seasoning as needed. Sometimes a touch more lemon juice or an extra pinch of salt can elevate the flavors even further. This flexibility allows you to customize the salad perfectly for your palate.
Step 6: Chill or Serve Immediately
For the best melding of flavors, chill the salad in the refrigerator for at least 15 minutes before serving. However, it’s equally delicious served right away if you’re short on time!
How to Serve Harissa Egg Salad Recipe
Garnishes
To elevate the presentation and add texture, sprinkle the top with a few additional chopped herbs or a quick dusting of smoked paprika. A light drizzle of extra virgin olive oil can add a luxurious finish that makes this simple dish feel special.
Side Dishes
This Harissa Egg Salad Recipe pairs perfectly with crunchy vegetable sticks, fresh pita bread, or a crisp green salad for a refreshing contrast. You can also serve it alongside hummus and olives for a Mediterranean-inspired spread that’s sure to impress.
Creative Ways to Present
Don’t feel limited to just sandwiches or toast. Scoop the salad into avocado halves for a creamy, indulgent bite or use it as a filling for wraps and lettuce cups. It also makes a fantastic topping for crispy crackers during casual gatherings or as a protein-rich addition to your brunch table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Harissa Egg Salad Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it a convenient and tasty option for meal prep or quick lunches throughout the week.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the mayonnaise and the texture of the eggs. For best quality, avoid freezing and stick to refrigeration.
Reheating
Since this dish is typically served cold or at room temperature, reheating is not recommended. Simply take it out of the fridge and let it sit briefly at room temperature before serving for the best flavor experience.
FAQs
Can I use homemade harissa paste for this recipe?
Absolutely! Homemade harissa will add a personalized depth and freshness to your Harissa Egg Salad Recipe. Just adjust the quantity based on how spicy and smoky your homemade version is compared to store-bought.
What can I substitute for mayonnaise?
If you prefer a lighter or tangier option, Greek yogurt works wonderfully in this salad. It helps maintain creaminess while adding a fresh, slightly tangy note.
Is this recipe very spicy?
The spice level depends on the amount and type of harissa paste you use. Starting with one teaspoon allows for a mild heat that can be increased to two teaspoons or more for a bolder kick. It’s easy to customize to your liking.
Can I make this salad vegan?
While this recipe relies on eggs and mayonnaise, you can create a vegan version using mashed chickpeas or tofu, plant-based mayo, and harissa to mimic the flavors and textures of the original.
How long can I keep this egg salad in the fridge?
For best freshness and safety, consume your Harissa Egg Salad Recipe within 3 days of preparation. Always store it in a sealed container and keep it chilled until ready to eat.
Final Thoughts
There’s something truly comforting yet exciting about this Harissa Egg Salad Recipe that keeps bringing me back to the kitchen. It’s simple enough to whip up any day yet complex enough in flavor to feel like a special treat. I can’t wait for you to try it, whether you’re a longtime egg salad fan or newly adventurous with harissa—this dish is a guaranteed crowd-pleaser!
Print
Harissa Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: North African
- Diet: Low Fat
Description
This Harissa Egg Salad is a flavorful twist on the classic egg salad, featuring a spicy kick from harissa paste balanced with creamy mayonnaise and fresh herbs. Perfect for a quick lunch or snack, it can be served on toast, wraps, or over a bed of greens, bringing a vibrant North African-inspired zest to your meal.
Ingredients
Eggs
- 6 large eggs
Dressing
- 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 to 2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Add-ins
- 1 tablespoon chopped fresh parsley or cilantro
- Optional: 1 tablespoon finely chopped red onion or scallions
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil. Once boiling, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes to cook through.
- Cool and peel the eggs: Transfer the eggs to an ice bath to rapidly cool. Once cool, peel the eggs carefully and roughly chop them into bite-sized pieces.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, harissa paste, Dijon mustard, lemon juice, salt, and pepper. Mix well to create a smooth dressing.
- Combine ingredients: Add the chopped eggs, fresh parsley or cilantro, and the optional finely chopped red onion or scallions to the bowl with the dressing. Gently fold all ingredients together until evenly mixed.
- Adjust seasoning: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or harissa paste for heat according to your preference.
- Serve or chill: You can serve the egg salad immediately on toast, in wraps, or over greens. Alternatively, chill it in the refrigerator before serving for a refreshing taste.
Notes
- Harissa paste can vary in heat; start with 1 teaspoon and increase to suit your spice tolerance.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Chilling the salad before serving enhances flavors but is optional.
- Add-ins like red onion or scallions provide a nice crunch but can be omitted for a milder flavor.
- Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
