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.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; protein 13g; carbohydrates 14.3g; fat 29.3g; cholesterol 320.6mg; sodium 569.4mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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