Egg Salad with Harissa, Olives and Almonds

Ingrédients

8 large eggs

2 tablespoons mayonnaise

2 tablespoons harissa paste

1 tablespoon lemon juice

Kosher salt and ground black pepper

2 tablespoons chopped pitted green olives

2 tablespoons slivered almonds, toasted and chopped

1 tablespoon finely chopped fresh flat-leaf parsley OR cilantro

Instructions

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.

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.

Notes

Egg salad is an excellent way to create a satisfying meal with ingredients that probably already are in your kitchen. It 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.