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Egg Salad with Harissa, Olives and Almonds

Makes about 2 cups
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Egg salad is an excellent way to create a satisfying meal with ingredients that probably already are in your kitchen. It’s also a blank canvas that can take on any number of flavor profiles, from North African to East Asian. We prefer to hard-cook our eggs by steaming them, then shock them in ice water to stop the cooking and quickly cool them. The eggs never crack during cooking, the yolks are perfectly done every time and the shells peel off easily. This egg salad and any of the variations below are great sandwiched between slices of pillowy bread or served in crisp lettuce leaves.

Ingredients

  • 8

    large eggs

  • 2

    tablespoons mayonnaise

Directions

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