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–+ servings

Crispy Egg Salad

A delicious and crunchy egg salad perfect for sandwiches or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Egg Salad Base
  • 6 large eggs hard-boiled and chopped
  • 1/4 cup mayonnaise or Greek yogurt for a lighter option
  • 1 tbsp mustard Dijon or yellow
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 tbsp fresh dill chopped
Crispy Topping
  • 1/2 cup panko breadcrumbs for crunch
  • 2 tbsp olive oil for frying

Method
 

Prepare Egg Salad
  1. In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, mustard, celery, red onion, dill, salt, and pepper. Mix well until combined.
  2. Taste and adjust seasoning if necessary.
Make Crispy Topping
  1. In a frying pan, heat olive oil over medium heat.
  2. Add panko breadcrumbs and toast until golden brown, stirring frequently, about 3-5 minutes.
  3. Remove from heat and let cool slightly.
Assemble and Serve
  1. Serve the egg salad in bowls or on bread, topped with crispy panko breadcrumbs.
  2. Enjoy your crispy egg salad!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 370mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This egg salad can be stored in the refrigerator for up to 3 days. Adjust the ingredients based on personal preference.

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