Description
Enjoy a delightful twist on classic egg salad with this Crispy Egg Salad recipe. Creamy eggs mixed with tangy mayo, mustard, and a crisp panko breadcrumb topping make for a satisfying dish packed with flavor and texture.
Ingredients
Scale
Main Salad:
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 2 tablespoons chopped green onion or chives
Crispy Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter or oil (for crisping)
Optional Toppings:
- lettuce
- microgreens
- pickles
Instructions
- Main Salad: Roughly chop the hard-boiled eggs and place in a bowl. Add mayo, Dijon mustard, lemon juice, salt, and pepper. Gently stir until combined. Fold in celery and green onion.
- Crispy Topping: In a skillet, melt butter or heat oil over medium heat. Add panko breadcrumbs, cook for 2–3 minutes until golden and crispy. Remove from heat and cool slightly.
- Sprinkle the crispy breadcrumbs over the egg salad just before serving. Enjoy on toast, in a sandwich, with crackers, or over greens.
Notes
- For extra flavor, add smoked paprika or cayenne to the panko before toasting.
- Substitute Greek yogurt for a lighter version of mayo.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg
