Greek Yogurt & Harissa Egg Salad Recipe
If you didn’t finish off your Easter leftovers by making Deviled Eggs, then maybe this might be up your alley. My fam-bam adores egg salad. Obviously, sandwiches are a fav, but they are happy to eat egg salad on greens or with crackers. Actually, they don’t care what the “vessel” so long as they get their egg salad. It’s kinda funny just how much each kid and my hubby love it. It’s always nice when I get to be a culinary rockstar with something so basic. But today, I figured that I would play around with my usual recipe and make something that makes my own palate sing. Why not a little Greek yogurt in lieu of mayo and a little kick from my new fav chili paste? This makes for a perfect snack, but you can also slap it onto bread for a killer sammy!
Harissa & Yogurt Egg Salad
6 hardboiled eggs, chopped
1/4 cup Greek yogurt (0% fat or regular)
1 heaping tablespoon Harissa
1/8 – 1/4 tsp salt
Using an egg slicer or a knife, chop up 6 hardboiled eggs.Use a quarter cup of Greek yogurt. I used 0% fat Greek yogurt simply because it is so thick and luscious that I don’t miss the fat!I added a heaping tablespoon of Harissa paste to the mix. This is totally adjustable to your tastebuds, you choose your level of heat.Do not forget the salt! As I always say, eggs WANT salt! You can do this to taste, but I recommend a 1/8-1/4 teaspoon.
Now for the crunch! I decided to slice a fresh red pepper to make some bite size “plates” for my egg salad.The flavor of the yogurt and Harissa beg for a touch of mint. Use a leaf per bite for a beautiful touch for the eye and the palate.
Yum yum! Now this is a simple way to heighten the leftovers after Easter. Heck, this is worth boiling a few extra eggs!