Moroccan Egg Salad

Instructions

1. 1

   Hard-boil the eggs and let them cool.

   Tip: For easier peeling, use older eggs.

2. 2

   In a large bowl, combine the diced red onion, celery, and cucumber.

   Tip: You can also use a food processor to finely chop the vegetables if you prefer a smoother texture.

3. 3

   Add the chopped parsley and mint to the bowl and stir to combine.

   Tip: Adjust the amount of mint according to your taste preferences.

4. 4

   In a small bowl, whisk together the lemon juice, olive oil, harissa, salt, and black pepper until well combined.

   Tip: You can adjust the level of spiciness to your liking.

5. 5

   Pour the dressing over the vegetable mixture and stir until everything is well coated.

   Tip: Make sure to taste the dressing and adjust the seasoning if needed.

6. 6

   Cut the cooled eggs in half and add them to the bowl.

   Tip: You can also slice the eggs into wedges if you prefer.

7. 7

   Gently stir the egg mixture into the vegetable mixture until everything is well combined.

   Tip: Be careful not to break the eggs or disturb the dressing too much.

8. 8

   Stir in the crumbled feta cheese and pitted green olives.

   Tip: You can adjust the amount of feta cheese to your taste preferences.

9. 9

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

   Tip: You can also serve the salad immediately if you prefer a fresher taste.

10. 10

    Serve the Moroccan Egg Salad chilled, garnished with additional parsley and mint if desired.

    Tip: This salad is perfect for a light lunch or as a refreshing side dish for your next dinner party.