Egg salad doesn’t have to be the same old egg, mayo, mustard, celery. You can make it Global anything! I happened to have leftover eggs, feta, harissa, and dukkah so this egg salad practically made itself. Instead of mayo or (what I normally use…Amora Dijon) I used tahini because I thought that would work well and I also needed to use it. I used my own recipe for the harissa that I make in batches and portion out and keep frozen in my freezer but you can use any harissa you like….I also always make dukkah and usually follow any Yotam Ottolenghi recipe for dukkah because that will always be like a 100 times better than what you can buy in a jar. But you can use what you want.

Ingredients for 4 servings

10 eggs – boiled 10 minutes, then ice bath till cool, then peeled, then rough chopped

2 slightly heaping Tablespoons tahini

4 Tablespoons harissa – split in half (or amount to taste….fresh made taste different than from a tube or jar)

1 lemon (just the fresh squeezed juice)

1 – 6.5oz small jar marinated artichokes – drained (mine was quarters and pieces that looked small. you might need a rough chop)

2 oz feta cheese either crumbled or sliced thin. (preferably a good quality that isn’t too salty and taste creamy not sour)

1 1/2 Tablespoons dukkah – Preferably a Yotam Ottolenghi recipe dukkah or purchased dukkah to taste.

3 Tablespoons – cilantro, parsley leaves, or a mix of the two – chopped

Optional – black or Aleppo pepper to taste (I don’t think you will need salt because feta cheese even mild is salty)

Directions

Mix the tahini, 1/2 the harissa, lemon juice together. Add the artichokes and mix. Gently mix in the eggs trying not to break them up much. Top with remaining harissa, cilantro and or parsley, feta, and dukkah. Taste and adjust seasoning to your liking. You might want to serve with pita bread.

ENJOY!!!!