Description
This Crispy Egg Salad takes the classic dish to a whole new level with a delightful crunch that complements the creaminess of the eggs. It’s perfect for a quick lunch, picnic favorite, or a side dish for any gathering.
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup diced celery
- 1/4 cup chopped green onions
- 1/4 cup diced pickles
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 cup crushed crackers or crispy fried onions or toasted nuts
Instructions
- Boil the Eggs: Place your eggs in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 9-12 minutes. Once done, transfer them to an ice bath to cool.
- Peel and Chop: Once the eggs are cool, peel them and chop them into bite-sized pieces. I love leaving some larger chunks for texture!
- Mix the Base: In a large bowl, combine mayonnaise, mustard, salt, pepper, and paprika. Whisk until smooth and creamy.
- Add Vegetables: Fold in the diced celery, green onions, and pickles. This is where you can adjust the quantities based on your taste preference!
- Combine with Eggs: Gently add the chopped eggs to the vegetable mixture. Be careful not to mash the eggs; I like to keep them intact for that lovely texture.
- Chill: Cover the bowl with plastic wrap and let your egg salad chill in the fridge for at least 30 minutes. This helps the flavors meld beautifully.
- Serve with Crunch: Right before serving, sprinkle the crispy topping of your choice over the egg salad. This is where the magic happens!
Notes
- Adjust seasoning to your taste.
- Experiment with different crunchy toppings.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 370 mg