Harissa Egg Salad - cooking recipe

Ingredients

1 ripe avocado, halved and pitted
1 teaspoon lime juice
3 hard-boiled eggs, peeled and halved
1 tablespoon harissa
1 tablespoon mayonnaise
2 teaspoons spicy brown mustard
salt and ground black pepper to taste
10 cornichons, chopped
3 large radishes, diced
1 spring onion, chopped
1 tablespoon minced fresh cilantro
1 tablespoon smoked paprika

Preparation

Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper.
Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.