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Crispy Egg Salad

Crispy Egg Salad
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Discover the perfect Crispy Egg Salad recipe that’s crunchy, creamy, and guaranteed to satisfy your cravings every time! This dish takes the classic egg salad you know and love, then adds an unexpected crispy twist that elevates every bite. Perfect for sandwiches, salads, or served on lettuce leaves, this recipe features simple pantry ingredients blended with fresh herbs and crispy sautéed veggies for a delightful balance of textures and flavors. Ideal for quick lunches, picnics, or meal prep, it holds well in the fridge and is versatile to suit a variety of tastes.

Ingredients

Scale

Main Ingredients

  • 6 large hard-boiled eggs, diced
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh dill or parsley
  • 2 tablespoons chopped pickles or relish
  • 1 teaspoon mustard (preferably Dijon)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon butter or oil (for crisping)

Optional Add-Ins and Variations

  • 2 slices crispy bacon, chopped (for bacon crunch)
  • 1/2 avocado, diced (for creamy twist)
  • Dash of hot sauce or 1/4 teaspoon cayenne pepper (for spicy kick)
  • 2 tablespoons chopped kalamata olives and 2 tablespoons crumbled feta (for Greek style)
  • 1/3 cup Greek yogurt instead of mayonnaise (for low-fat version)
  • Chopped cilantro or chives instead of dill or parsley (for herb swap)

Instructions

  1. Prepare the eggs: Start by hard boiling your eggs perfectly—usually 9 to 12 minutes depending on size—and then plunge them into cold water to stop the cooking and make peeling easier. Dice the eggs into bite-sized pieces, ensuring you keep the yolk intact for creamy pockets throughout the salad.
  2. Make the crispy bits: In a skillet, heat a small amount of butter or oil and add finely chopped celery and a little diced onion. Sauté until golden and crispy, about 5 minutes. These crispy veggies form the signature crunch layer in the Crispy Egg Salad that sets it apart from traditional recipes.
  3. Combine ingredients: In a large bowl, gently mix the chopped eggs with mayonnaise, mustard, pickles or relish, fresh herbs, and the crispy sautéed vegetables. Stir carefully to keep the egg pieces somewhat chunky and avoid mashing them completely so the textures blend beautifully.
  4. Season to taste: Add salt and pepper gradually, tasting as you go. The right seasoning will enhance all elements without overpowering the delicate flavors of eggs and herbs.
  5. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to let flavors meld and the crispy bits stay crisp. This resting time elevates the flavor balance and makes each bite more satisfying.

Notes

  • Use fresh eggs for easier peeling and better flavor.
  • Don’t over-mix; fold ingredients gently to maintain texture contrast.
  • Chill the salad before serving to keep crispy pieces crunchy and enhance flavors.
  • For extra crunch, consider toasting the celery instead of sautéing for a nutty flavor.
  • Start with less mayonnaise and add as needed to achieve desired creaminess without sogginess.
  • Dijon mustard adds a subtle tang that pairs well with egg yolks.

Nutrition

Keywords: egg salad, crispy egg salad, healthy egg salad, creamy egg salad, easy lunch, picnic recipe, sandwich filling, make ahead salad

Find it online: https://withnora.com/crispy-egg-salad/