Description
This Crispy Egg Salad recipe offers a delightful twist on the classic dish by adding crunchy panko breadcrumbs for extra texture and flavor. Perfect for a light lunch or easy meal, this salad is creamy, tangy, and satisfying.
Ingredients
Scale
For the Salad:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery, finely diced
- 2 tablespoons green onions, thinly sliced
For the Crispy Topping:
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
Optional Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil and Chop Eggs: Boil the eggs for 10 minutes, then cool, peel, and chop into small pieces.
- Toast Panko: In a skillet, sauté panko breadcrumbs in olive oil until crispy and golden, about 3 minutes. Set aside to cool.
- Prepare Salad: In a large bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add chopped eggs, celery, and green onions; mix well.
- Add Crunch: Just before serving, fold in the toasted panko for extra crunch.
- Garnish and Serve: Optionally, garnish with chopped parsley and serve on toast, lettuce wraps, or crackers.
Notes
- Store breadcrumbs separately for best crunch.
- Enhance flavor with diced pickles or smoked paprika.
- For a lighter option, use Greek yogurt in place of half the mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 280 mg
