Description
This Crispy Egg Salad recipe takes the classic to the next level with a delightful crunch from toasted panko breadcrumbs. Creamy, tangy, and satisfying, it’s the ultimate egg salad you’ll want to make again and again.
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped chives or green onions
For Crispy Panko Topping:
- 1 tablespoon butter or oil (for frying)
- 1/2 cup panko breadcrumbs
Instructions
- Prepare the Eggs: Boil eggs, then peel and chop after cooling.
- Make the Dressing: Mix mayonnaise, Dijon mustard, lemon juice, spices, and seasonings in a bowl.
- Combine Ingredients: Stir in eggs, celery, onion, and chives gently.
- Toast Panko: Toast breadcrumbs in butter until crispy.
- Assemble: Spoon egg salad onto desired base and top with crispy panko.
Notes
- This egg salad is versatile for sandwiches, wraps, or over greens.
- Enhance with avocado or bacon for added richness.
- For a kick, incorporate some hot sauce into the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Lunch
- Method: Boiling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 1g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg
