Description
Crispy Egg Salad is a fun and flavorful twist on the classic — featuring perfectly boiled eggs mixed with creamy dressing, crunchy textures, and savory seasonings. It’s the perfect blend of smooth and crisp, ideal for sandwiches, wraps, or a refreshing side dish.
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped pickles or relish
- 1/4 cup finely chopped green onions
- 1/2 cup crispy fried onions or crushed potato chips (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat and cover. Let sit for 10–12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes. Peel and chop into small pieces.
- In a large bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and paprika until smooth.
- Add chopped eggs, celery, pickles, and green onions. Stir gently until combined.
- Refrigerate for at least 20 minutes to let the flavors meld.
- When ready to serve, top with crispy fried onions or crushed chips for crunch.
- Garnish with chopped parsley and serve on toast, croissants, or lettuce wraps.
Notes
- For extra crunch, add diced bell peppers or cucumbers.
- Use Greek yogurt instead of mayo for a lighter version.
- Best served cold and enjoyed the same day for the crispiest texture.
- Keep the crispy topping separate until serving to prevent sogginess.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Boiled and Mixed
- Cuisine: American