Harissa Egg Salad
Serves: 4 -6
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
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.