Crispy Egg Salad Recipe
This Crispy Egg Salad recipe combines the creaminess of classic egg salad with a crunchy panko topping for added texture and flavor. It’s a delightful twist on a traditional favorite, perfect for lunches or light dinners.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Egg Salad:
- 6 large eggs, hard-boiled and peeled
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Crispy Topping:
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
Instructions
- Prepare Egg Salad: Chop the hard-boiled eggs into bite-sized pieces and place them in a mixing bowl.
- Crisp Topping: In a small pan, heat the butter over medium heat and add the panko breadcrumbs. Cook, stirring frequently, for 3 to 5 minutes until golden and crispy. Remove from heat and set aside.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, dill, chives, lemon juice, garlic powder, salt, and pepper.
- Combine: Gently fold the dressing into the chopped eggs until fully combined.
- Add Crunch: Just before serving, stir in the crispy panko or sprinkle on top for maximum crunch. Serve chilled or at room temperature.
Notes
- For added texture, you can also crisp up the chopped egg whites in a hot skillet with olive oil before mixing.
- Try serving over toast or in lettuce cups for a fresh twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 1g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg
Find it online: https://easy-tapas-recipes.com/crispy-egg-salad-recipe-2/
