Description
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
- 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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 2