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Harissa Egg Salad

"Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch."

Ingredients :

• 1 ripe avocado, halved and pitted
• 1 teaspoon lime juice
• 3 hard-boiled eggs, peeled and halved
• 1 tablespoon harissa
• 1 tablespoon mayonnaise
• 2 teaspoons spicy brown mustard
• salt and ground black pepper to taste
• 10 cornichons, chopped
• 3 large radishes, diced
• 1 spring onion, chopped
• 1 tablespoon minced fresh cilantro
• 1 tablespoon smoked paprika

Instructions :

Prep : 15M	Cook : 2M	Ready in : 15M

• 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.
• Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
• 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.

Notes :

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