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Cooking 101
This salad combines the flavors of deviled eggs (creamy mayo, smoky paprika, a hint of heat) but takes all the work out of scooping, blending, and filling by converting it into an egg salad. Mayo binds everything together and our sauce does all the heavy lifting when it comes to flavor, so all you have to do is boil and peel eggs, which can be quite meditative if you ask us!
Chef Tip: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!
12 eggs
2 tbsp mayonnaise
Salt
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.
This recipe is also great with our Tangy BBQ and Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 290
Total fat = 28g
Total carbohydrates = 1g
Fiber = 0g
Protein = 8g
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