Egg Salad with Harissa, Olives and Almonds
Egg salad can—and should—be lively!
- MakesMakes about 2 cups
- Cook Time30 minutes
- 1
Egg salad is an excellent way to create a satisfying meal with ingredients that probably already are in your kitchen. It’s also a blank canvas that can take on any number of flavor profiles, from North African to East Asian. We prefer to hard-cook our eggs by steaming them, then shock them in ice water to stop the cooking and quickly cool them. The eggs never crack during cooking, the yolks are perfectly done every time and the shells peel off easily. This egg salad and any of the variations below are great sandwiched between slices of pillowy bread or served in crisp lettuce leaves.
Step 1
Fill a large saucepan with about 1 inch of water. Place a steamer basket in the pan, cover and bring the water to a boil over medium-high. Add the eggs to the steamer basket, cover and cook for 11 minutes. Meanwhile, fill a medium bowl with ice water. Using tongs, transfer the eggs to the ice water and let stand until cool, 10 to 15 minutes. Peel and roughly chop the eggs.
Step 2
In a medium bowl, whisk together the mayonnaise, harissa, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Add the eggs, olives, almonds and parsley. Using a silicone spatula, fold until just combined. Taste and season with salt and pepper. Serve at room temperature or chilled.
Step 3
Curried Egg Salad with Raisins and Cashews:
Prepare the eggs as directed. In a large bowl, whisk together 2 tablespoons mayonnaise, 4 teaspoons curry powder, 1 teaspoon grated lime OR lemon zest plus 2 teaspoons lime OR lemon juice, ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add the chopped eggs, ¼ cup raisins (soaked in hot water to cover until softened, then drained), ¼ cup roasted cashews (chopped), 1 medium carrot (peeled and shredded on the large holes of a box grater). Using a silicone spatula, fold until just combined. Taste and season with salt and black pepper. Serve at room temperature or chilled.
Step 4
Chipotle and Cumin Egg Salad:
Prepare the eggs as directed. In a medium bowl, whisk together 2 tablespoons mayonnaise, 2 chipotle chilies in adobo sauce (minced), 1 tablespoon lime juice, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add the chopped eggs and 1 tablespoon chopped fresh cilantro. Using a silicone spatula, fold until just combined. Taste and season with salt and black pepper. Serve at room temperature or chilled.
Step 5
Egg Salad with Gochujang, Sesame and Scallions:
Prepare the eggs as directed. In a medium bowl, whisk together 2 tablespoons mayonnaise, 2 tablespoons gochujang, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add the chopped eggs, ¼ cup thawed frozen peas (patted dry), 1 tablespoon sesame seeds (toasted) and 3 scallions (thinly sliced). Using a silicone spatula, fold until just combined. Taste and season with salt and black pepper. Serve at room temperature or chilled.
