Summer to me is all about enjoying the sunshine and outdoors with friends and family, without having to spend too much time in the kitchen. Sandwiches, salads, cold soups, grilled meats and veggies come to my mind.
This month I will share my spin on the egg salad sandwich which uses Greek yogurt instead of mayonnaise as the base and is seasoned with red harissa, which is a spicy Moroccan red pepper sauce. This is a great daytime meal to serve at a picnic or park.
Harissa has become a staple condiment in our house and I use it on almost everything for a flavor punch. I have yet to make the homemade version of harissa, but for now I purchase the Mina brand which can be found in most grocery stores. They do a spicy and non-spicy version and in addition they also do a green harissa which is delicious. If you are unable to find at your local grocer, you can purchase it online.
It has taken me some time to master the art of a hardboiled egg and after researching several online recipes, this method has worked for me. It is important to ensure that your pot has enough space to place the eggs in a single layer with a bit of wiggle room. If you don’t, you run the risk of unevenly cooked and/or cracked eggs.
Secondly, place the eggs in cold water, not warm or boiling water, as this also prevents cracking and unevenly cooked eggs. Adding vinegar and salt to the water makes it a hell of a lot easier to peel the eggs. It is important to remove the pot from the heat once the eggs have come to a boil and let them sit for 10-15 minutes covered… 10 minutes for creamy firm eggs and 15 minutes for extra firm eggs.
There is nothing worse than an egg that has a gray-green colored crumbly yolk and/or is rubbery on the outside. It is also important to place the eggs in an ice bath once the sit time is done till they are cool enough to peel.
Hard boiled eggs are good in the refrigerator for up to a week so I usually like to boil a few extra so I have a quick and easy breakfast on the go. I often toast some bread and top with the egg salad for a quick protein filled breakfast.
I love to add some kind of leafy green with tomatoes and pickles or with roasted peppers and avocado to complete these sandwiches but they do also taste good on its own. I also sometimes add crumbled feta to the egg mixture for added flavor and texture. Since I’m gluten free, I either use gluten free bread or gluten free baguette. If I don’t have bread, I just top the mixture on a salad.
Creamy Harissa Egg Salad Sandwiches:
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
6 cups cold water
1 tsp salt (for boiling eggs)
1 tsp distilled white vinegar
Water and ice for ice bath
¼ cup celery finely chopped
⅓ cup red onion finely chopped
1 cup Greek yoghurt
3 tbsp Mina red harissa
1 tsp dill
½ tsp sumac
½ tsp salt (for egg salad mix)
⅛ tsp black pepper
2 cups arugula
2 roma tomatoes sliced (optional)
1 avocado sliced (optional)
8-12 slices bread or baguette
Making It, Step by Step:
1. Add 6 cups cold water, vinegar and 1 tsp salt to a pot and stir.
2. Place the eggs in a single layer in the pot and ensure there is enough wiggle room for the eggs to move.
3. Heat on medium high to high heat and once the pot comes to a boil, turn off and remove from heat and cover. Let it sit for 10-15 minutes depending on your desired level of firmness.
4. Then place the eggs in an ice bath once sit time is done, peel the eggs once they are cool enough to peel.
5. Chop the eggs roughly and add to a large bowl with the yoghurt, harissa, celery, onion, dill, sumac, salt, and pepper.
6. Mix well and and adjust seasonings to taste.
7. Top bread slices with arugula, tomato and /or roasted peppers and avocado and then top with the egg mixture.