Description
This Crispy Egg Salad recipe combines creamy, tangy egg salad with the delightful crunch of sautéed crispy chickpeas or croutons. Ready in just 15 minutes, it’s perfect for a quick lunch or snack, served on toast, in a sandwich, or a wrap.
Ingredients
Scale
Egg Salad
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Crispy topping
- 1/2 cup crispy chickpeas (or croutons for a different crunch)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Combine Ingredients: In a large bowl, mix together the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley until well combined.
- Season: Add salt and pepper to taste and stir to incorporate the seasoning evenly into the mixture.
- Sauté Crispy Chickpeas or Croutons: Heat olive oil in a skillet over medium heat. Add the crispy chickpeas or croutons and sauté for 2-3 minutes until golden and crispy. Remove from heat and allow to cool slightly.
- Fold in Crunch: Gently fold the sautéed crispy chickpeas or croutons into the egg salad, ensuring the crunch is distributed evenly without breaking them down too much.
- Serve: Enjoy the crispy egg salad on toast, as a sandwich filling, wrapped in a tortilla, or simply on its own for a satisfying meal.
Notes
- For a vegetarian option, use croutons or omit the sauté step and add nuts for crunch.
- Make sure eggs are fully cooled before chopping to maintain texture.
- Use fresh lemon juice for best flavor.
- Adjust seasoning to taste; adding a pinch of smoked paprika can add a subtle smoky note.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
