Description
Elevate your egg salad game with this Crispy Egg Salad recipe featuring a delightful crunch from toasted panko breadcrumbs. Creamy and flavorful, it’s the perfect lunch option that’s easy to make and even easier to enjoy.
Ingredients
Scale
Hard-Boiled Eggs:
- 6 large eggs, hard-boiled and peeled
Dressing:
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Crunchy Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil or butter for toasting
- Optional paprika or red pepper flakes for garnish
Instructions
- Slice and Chop Eggs: Slice hard-boiled eggs into quarters, then chop into bite-sized pieces.
- Prepare Dressing: In a bowl, mix eggs, mayonnaise, Dijon mustard, chives, parsley, salt, and pepper gently.
- Toast Panko: Toast panko breadcrumbs in olive oil or butter in a skillet until golden and crispy.
- Assemble: Spoon egg salad onto serving dish or bread, top with crispy panko, and garnish with paprika or red pepper flakes.
Notes
- For a tangier taste, add lemon juice or chopped pickles.
- Toast panko for added crunch without frying.
- Enhance with avocado slices or tomatoes for freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Salad
- Method: Stovetop, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
