Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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.
Per Serving: 357 calories; protein 13g; carbohydrates 14.3g; fat 29.3g; cholesterol 320.6mg; sodium 569.4mg.