This herbed spicy egg salad sandwich is so good that I am making it for lunch today! For those who may not be familiar with harissa, it’s a hot chili pepper paste. You can find it at Whole Foods, speciality stores and online. In fact, I recently bought some online at Amazon as I didn’t have time to make a Whole Foods run. It’s one of those condiments where a little bit goes a long way. It’s spicy, but what I love about it is that it also has a nice peppery, earthy flavor and can be added to sauces, dips, mayonnaise… it’s quite versatile like that. But first, why not give it a try in this egg salad recipe…?!
Harissa Egg Salad Sandwich with Fresh Herbs
Yield: 2 to 4 servings
1 small shallot, peeled and diced small, 2 tablespoons
1 teaspoon freshly squeezed lemon juice
1 teaspoon champagne vinegar
1/3 cup mayonnaise
2 large garlic cloves, peeled and minced
4 large cornichon, diced small, 2 tablespoons
¾ teaspoon harissa
Zest from ½ lemon
¼ teaspoon cumin
1 teaspoon finely chopped mint
1 teaspoon finely chopped parsley
1 teaspoon finely chopped cilantro
3 whole hard boiled eggs, chopped roughly
3 hard boiled eggs –whites only, chopped roughly, yolks reserved for another use
kosher salt, to taste
freshly ground black pepper
Place the shallot, lemon juice and vinegar in a small bowl and let sit while you prep the other ingredients.
In a small bowl, mix together the mayonnaise, garlic, cornichon, harissa, lemon zest, cumin, mint, parsley and cilantro. Add the chopped eggs. Mix together. Add the small bowl with shallot, lemon juice and vinegar. Mix to combine. Season to taste with salt and pepper and additional lemon juice if needed.
Serve as tea sandwiches or on toasted buns with lettuce and tomato.