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To make a tasty crispy egg salad, you need some key ingredients. Here’s the list: - 6 large eggs - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1/4 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/4 cup dill pickles, finely chopped - 1/2 cup panko breadcrumbs - 2 tablespoons extra virgin olive oil - Fresh parsley, finely chopped (for garnish) These ingredients bring a mix of flavors and textures. The eggs give protein and creaminess, while the veggies add crunch. You can change the recipe to suit your taste. Here are some optional ingredients you might like: - Avocado for creaminess - Sriracha for a spicy kick - Chopped herbs like dill or chives - Mustard seeds for extra crunch Feel free to mix and match. Your egg salad can be unique! Knowing the nutritional values helps you make smart choices. Here’s a quick look at some key ingredients: - Eggs: High in protein and good fats. They help keep you full. - Mayonnaise: Adds creaminess. Choose low-fat options if you want fewer calories. - Celery: Low in calories, high in fiber. It adds crunch! - Panko Breadcrumbs: These make the topping crispy. They are lighter than regular breadcrumbs. This dish balances taste and nutrition. You can enjoy it without worry! {{ingredient_image_2}} To start, take six large eggs and place them in a saucepan. Cover them with cold water, about an inch over the eggs. Heat the pan over medium until the water boils. Once it boils, cover the pan and remove it from the heat. Let the eggs sit for 12 minutes. This method gives you firm, hard-boiled eggs without the green ring. While the eggs boil, let's make the dressing. Take a medium bowl and add 1/4 cup mayonnaise. Then, add 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1/4 teaspoon of garlic powder. Sprinkle in some sea salt and cracked black pepper to taste. Whisk everything together until it looks smooth and creamy. This dressing will add flavor to your egg salad. Once the eggs are done, cool them in an ice bath for about 5 minutes. This helps stop the cooking. Next, peel the eggs and chop them into small pieces. In a large bowl, combine the chopped eggs, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, and 1/4 cup finely chopped dill pickles. Pour the creamy dressing over these ingredients. Gently fold everything together until it’s well mixed. Now, let's make the crispy topping. Heat a skillet over medium heat and add 2 tablespoons of extra virgin olive oil. When the oil is warm, add 1/2 cup of panko breadcrumbs. Stir them constantly for about 3-4 minutes. You want them to turn a nice golden brown and become crispy. Remove them from heat and let them cool a bit. This crunchy layer will add texture to your dish. To serve, spoon the egg salad into bowls or on a platter. Generously sprinkle the crispy panko breadcrumbs on top. For a pop of color, add some finely chopped fresh parsley as a garnish. You can also serve this salad in avocado halves or on a bed of mixed greens for a fun twist. Enjoy your crispy egg salad! To get that perfect crunch, use panko breadcrumbs. Panko is lighter and airier than regular breadcrumbs. Here’s how to make it work: - Heat the oil: Warm your skillet over medium heat. - Toast the panko: Add the panko breadcrumbs to the oil. Stir them often until they turn golden brown. This takes about 3-4 minutes. - Don’t rush: Keep an eye on them. They can burn quickly if you walk away. Adding the crispy panko right before serving makes a big difference. It stays crunchy longer this way! Making egg salad seems easy, but small errors can change everything. Here are a few mistakes to avoid: - Overcooking the eggs: Boil them for too long, and the yolks turn green. Aim for 12 minutes. - Not cooling the eggs: Skipping the ice bath can make peeling hard. Always cool them first! - Too much mayo: This can drown the flavors. Use just enough to bind the salad. By avoiding these errors, you will create a better egg salad. Proper storage keeps your egg salad tasty and safe. Follow these tips: - Use airtight containers: This prevents air from getting in and keeps the salad fresh. - Refrigerate promptly: After making the salad, store it in the fridge right away. - Eat within three days: Egg salad tastes best when fresh. Aim to finish it in three days for quality. By following these tips, your crispy egg salad will stay delicious and enjoyable! Pro Tips Perfectly Boiled Eggs: To ensure your eggs are perfectly boiled, start with eggs that are a few days old. Fresh eggs are harder to peel after boiling. Customize Your Dressing: Feel free to add your favorite herbs or spices to the dressing for a unique flavor twist. Fresh dill or chives work exceptionally well! For Extra Crunch: Mix in some chopped nuts like walnuts or almonds for an unexpected crunch that complements the creamy dressing. Serving Suggestions: Serve the egg salad on toasted bread or in lettuce wraps for a low-carb option. Both add a delightful texture to the dish. {{image_4}} The classic crispy egg salad is simple. It uses eggs, mayo, and a few crunchy bits. The modern twist adds fresh flavors and textures. You can include herbs, spices, or even some zest. This keeps it fresh and exciting. For a classic dish, stick to celery, onion, and pickles. For a modern take, try adding fresh dill or chives. They brighten up the flavors and add color. Want more protein? You can add chicken, tuna, or bacon. Each choice brings a different taste. For chicken, use cooked, shredded pieces. This makes the salad hearty. Tuna adds a nice ocean flavor. Just drain it well before mixing. Bacon gives a salty crunch. Cook it until crispy, then chop it up. These additions make your egg salad even more satisfying. If you prefer a vegan option, swap the eggs for chickpeas. Mash them for a similar texture. Use vegan mayo to keep it creamy. Add chopped veggies like celery and onion for crunch. You can also mix in avocado for richness. Season with lemon juice and herbs to enhance the flavor. This way, you get a delicious, plant-based egg salad that everyone can enjoy. You can serve crispy egg salad in fun ways. Try using avocado halves as bowls. It adds creaminess and a touch of color. You can also scoop the salad into lettuce leaves. This gives a fresh crunch and is low in carbs. For a fancy option, use small pastry cups. The crispy egg salad fits perfectly in these little bites. Crispy egg salad pairs well with many sides. A simple garden salad adds freshness. You can also serve it with crunchy vegetable sticks like carrots or celery. They add a nice contrast to the creamy salad. For something warm, serve it with a cup of tomato soup. The flavors mix nicely. Choosing the right bread can enhance your crispy egg salad. Soft, fresh bread works well. Use whole grain for a healthy touch. You can also pick sourdough for a tangy flavor. Toasted bread adds a delightful crunch. For a lighter option, try serving it on crackers. They offer a satisfying crunch while keeping the focus on the salad. To boil eggs perfectly, start with cold water. Place your eggs in a pot and cover them with water. Bring the water to a gentle boil over medium heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12 minutes. This method helps prevent cracks and keeps the yolks bright. You can prepare the egg salad a day in advance. Boil and chop the eggs, then mix in all the other ingredients. Store it in an airtight container in the fridge. Wait to add the panko breadcrumbs until just before serving. This keeps them crispy. To find crispy egg salad at restaurants, try searching online. Look for local diners or cafes that focus on fresh ingredients. You can also ask for recommendations on social media or food forums. Many places offer unique spins on classic dishes, so explore menus. I do not recommend freezing crispy egg salad. The texture changes when frozen and thawed. The creamy dressing can separate, and the eggs may become rubbery. If you have leftovers, store them in the fridge and eat them within three days for the best flavor. In this blog post, we covered the essential and optional ingredients for a crispy egg salad. I shared easy steps to boil eggs, prepare a creamy dressing, and add a crispy topping. We also discussed tips to avoid common mistakes and keep the salad fresh. For those wanting variety, I presented classic, modern, and plant-based options. Crispy egg salad is versatile and tasty. Try these tips and enjoy your meal!

Crispy Egg Salad

A deliciously creamy egg salad with a crispy panko topping, perfect for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • to taste sea salt and freshly cracked black pepper
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup dill pickles, finely chopped
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • to taste fresh parsley, finely chopped (for garnish)

Instructions
 

  • Place the six large eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil over medium heat. Once boiling, cover the saucepan with a lid, remove from the heat, and let the eggs sit undisturbed for 12 minutes to achieve the perfect hard-boiled consistency.
  • In a medium-sized mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, and a pinch of sea salt and freshly cracked black pepper. Mix until the ingredients are fully blended and creamy.
  • After the 12-minute waiting period, carefully transfer the eggs into an ice bath to cool for about 5 minutes. Once cooled, gently tap each egg to crack the shell and peel under running water for ease. Chop the peeled eggs into small, bite-sized pieces.
  • In a large mixing bowl, add the chopped hard-boiled eggs, finely chopped celery, red onion, and dill pickles. Pour the prepared dressing over this mixture and gently fold it together until all the ingredients are evenly coated with the creamy dressing.
  • Heat a skillet over medium heat and add the extra virgin olive oil. Once the oil is warm, add the panko breadcrumbs and stir continuously. Toast the breadcrumbs for about 3-4 minutes, or until they turn a golden brown color and become crispy. Remove from heat and let them cool slightly.
  • Spoon the beautifully mixed egg salad into individual serving bowls or on a platter. Generously sprinkle the crispy panko breadcrumbs on top for added texture. Finish the dish with a garnish of finely chopped fresh parsley for a burst of color and flavor.

Notes

For an elegant touch, serve the egg salad in avocado halves or on a bed of mixed greens. Add extra parsley sprigs on top for garnish.
Keyword appetizer, egg salad, panko, salad