Boiled-Egg Sandwiches With Pickled Carrots, Cilantro and Harissa Mayonnaise 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 16, 2014

The recipe for pickled carrots here makes enough for four generously filled sandwiches, but the amounts can be doubled if you'd like to have extra on hand. The harissa mayonnaise is just fine when made with store-bought mayonnaise or aioli (preferably without added sugar), but it is especially good if you have time to make your own.

Make Ahead: The carrots need to marinate for at least 1 hour. Both the carrots and the harissa mayonnaise can be refrigerated for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 8 ounces carrots (do not use baby-cut carrots)
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon cumin seed
  • 2/3 cup white wine vinegar
  • 2/3 cup water
  • 1 teaspoon coarse sea salt
  • 1 tablespoon honey
  • 1 piece lemon peel (no pith), about 1 inch by 1/2 inch
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon plus 2 teaspoons harissa paste
  • 4 large hard-cooked eggs
  • 1 baguette or ciabatta loaf, cut crosswise into 4 equal portions
  • 1/2 cup mixed, pitted olives, such as kalamata, Niçoise and picholine, coarsely chopped
  • 1/2 cup packed cilantro leaves


Peel the carrots, cut them into thin matchsticks and transfer them to a heatproof container.

Place the coriander and cumin seeds in a skillet set over medium heat; toast, tossing occasionally, just until fragrant, for 2 to 3 minutes.

Combine the seeds with the vinegar, water, salt and honey in a small saucepan over high heat; bring to a boil, stirring to dissolve the salt and sugar. Just as the brine reaches a boil, add the lemon peel, then pour the mixture over the carrots. Allow to steep for at least 1 hour.

Stir together the mayonnaise, lemon juice and harissa in a small bowl. Cover and refrigerate until ready to serve.

Peel the eggs, then cut them into round slices about 1/4-inch thick.

Cut each piece of baguette or ciabatta in half horizontally. (If the bread is more than a day old, toast it lightly before assembling the sandwiches.) Spread each cut side with harissa mayonnaise, then to each bottom half add an overlapping layer of egg, 2 to 3 tablespoons of the pickled carrots, a heaping tablespoon of chopped olives and 2 tablespoons of cilantro leaves. Top with the remaining bread.

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Recipe Source

From freelance writer Emily C. Horton.

Tested by Morgan Jones.

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