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Tom Aviv’s Egg Salad



6 eggs 

3 tablespoons mayonnaise or greek yogurt 

1 tablespoon of harissa

1 tablespoon dill (finely chopped) 

1 tablespoon of parsley (finely chopped) 

1 tablespoon of red onion (finely chopped) 

1 tablespoon of green onion (finely chopped) 

2 tablespoons of chopped oregano chopped finely ½ tablespoon of paprika 

pinch of chili flakes 

1/2 tablespoon of smoked paprika (optional, if you want a smokey flavor) 

1 tablespoon of olive oil 

Salt and pepper to taste


In a bowl, whisk mayonnaise or greek yogurt, paprika and chili and set aside. In a separate dish mash the eggs with a fork until you achieve your desired texture. 

Add in dill, parsley and onions, olive oil, salt and pepper to egg mixture. Fold egg mixture with mayonnaise / greek yogurt mixture and let it chill for at least two hours in the fridge.

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