Harissa Egg Salad

Serves 6

Cooking Time: 15 minutes

What you need

• 12 eggs
• 2 tbsp mayonnaise
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• Salt

How to make it

1. Place the eggs in a medium stock pot with a lid, add water to cover, and bring to a boil. Once the water boils, cut the heat, cover the pot and let the eggs sit for 7-9 minutes, depending on how hard you like the yolk. Immediately cool under cold water or in an ice bath.
2. Peel the eggs and chop them, cooling them as you work. Then combine with the mayo, Harissa and salt.

We like to serve this on a bun with Little Gem lettuce, a thick slice of an heirloom tomato and even a few pieces of bacon!