Egg Salad Primavera
Egg Salad Primavera - not your average egg salad, she’s dressed up for springtime! Complete with thinly sliced asparagus, jammy eggs, baby radishes, and get this—no mayo! This egg salad has really good olive oil, sea salt, and freshly cracked black pepper and a hint of harissa to bring out the herby-ness and earthiness of the salad. Eat this with toasted sourdough or Ciabatta and thank me later. Enjoy!
Ingredients
2 eggs
7-10 small/medium stalks asparagus, ends cut off and thinly sliced at diagonal
5-6 small radishes, thinly sliced
Small handful of parsley, roughly chopped
1-2 tbsp roughly chopped dill
Zest and juice of 1 lemon
Salt & pepper
1 tsp harissa spice
1 slice sourdough bread, toasted
1-2 tbsp butter
Drizzle of good olive oil
Instructions
Bring a small pot of water to a boil. Add the eggs, cook for 7 minutes, and then immediately transfer to an ice bath & let cool for a few minutes before peeling.
Add thinly sliced asparagus, radishes, parsley, and dill to a medium/large bowl. Add the eggs, and mash with a fork. Add the lemon zest, lemon juice, a pinch of salt and pepper and harissa and mix together. Taste, and season with more salt if needed.
Spread butter onto your toast and top with egg salad mixture. Top with more herbs, if desired, & a drizzle of olive oil. Enjoy!
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