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Zippy Harissa Egg Salad
Harissa Egg Salad
Cooking Time: 15 minutes
What you need
- 12 eggs
- 2 tbsp mayonnaise
- 1 pouch of Haven’s Kitchen Zippy Chili Harissa
How to make it
- 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.
- Peel the eggs and chop them, cooling them as you work. Then combine with the mayo, Harissa and salt.