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
- ripe avocado, halved and pitted: 1 piece
- lime juice: 1 tsp
- hard-boiled eggs: 3 piece (halved)
- harissa: 1 Tbsp
- mayonnaise: 1 Tbsp
- spicy brown mustard: 2 tsp
- salt and ground black pepper: (to taste)
- cornichons: 10 piece (chopped)
- radishes: 3 piece (diced)
- spring onion: 1 piece (chopped)
- fresh cilantro: 1 Tbsp (minced)
- smoked paprika: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
