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
-
1
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.
-
2
Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
-
3
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
Per serving
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