Crispy Egg Salad

$- 6 large eggs - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 teaspoon garlic powder - Salt and pepper to taste - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/4 cup pickles, finely chopped - 1/2 cup panko breadcrumbs - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) To make crispy egg salad, gather these fresh ingredients first. The six large eggs are the stars of this dish. They give a rich and creamy base. The mayonnaise adds a smooth texture, while Dijon mustard gives a nice kick. Lemon juice brightens the flavors. Garlic powder adds depth without being too strong. Next, we need the crunch. The celery, red onion, and pickles add a refreshing bite. The panko breadcrumbs will make our salad crispy and fun. Finally, olive oil helps toast the breadcrumbs. Don't forget the parsley! It adds a pop of color and flavor on top. When you have these ingredients ready, you can start cooking. Each one plays a key role in making this dish delicious and satisfying. {{ingredient_image_1}} To start, place six large eggs in a saucepan. Cover them with cold water. Heat the pot on medium until the water boils. When it starts boiling, cover the pot. Remove it from heat and let the eggs sit for 12 minutes. This makes them perfect for egg salad. After 12 minutes, transfer the eggs to an ice bath. Let them cool for about five minutes. This helps with easy peeling. Next, prepare the dressing. In a bowl, mix 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Add 1/4 teaspoon garlic powder, salt, and pepper to taste. Stir until well combined. If you want it creamier, add more mayonnaise. Taste and adjust flavors as needed. You want it just right for your salad. Now, let’s combine the ingredients. Chop the cooled eggs into small pieces. In a large mixing bowl, add the chopped eggs, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, and 1/4 cup finely chopped pickles. Pour the dressing over the mixture. Gently stir until everything is well coated. This step is key for a tasty egg salad. For the crispy topping, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1/2 cup of panko breadcrumbs to the skillet. Toast them, stirring frequently. Cook until golden and crispy, which should take about 3 to 4 minutes. Remove from heat and let cool. This crispy element adds great texture to your egg salad. For serving, spoon the egg salad into bowls. Top each with the crispy panko. Garnish with fresh chopped parsley for a pop of color. You can serve this on bread or enjoy it in a bowl. Either way, it’s a delicious treat! Fresh eggs are key for a great egg salad. Older eggs can be harder to peel and may not taste as good. Always choose large, fresh eggs for the best results. To avoid sogginess, don’t let the egg salad sit too long before serving. Serve it right after mixing to keep that perfect crunch. You can add or substitute various ingredients for a twist. Try adding diced bell peppers for a sweet crunch. Swap the red onion for green onions for a milder taste. Adjust the garlic powder and salt to your liking. Taste as you go to find what works best for you. Prep your ingredients ahead of time to save time. Chop celery, onion, and pickles a day before and store them in the fridge. You can also use store-bought mayo and mustard to cut prep time. This way, you’ll whip up your egg salad in no time! Pro Tips Perfectly Boiled Eggs: For the best results, place the eggs in cold water and then bring to a boil. This method helps prevent cracking and ensures even cooking. Add Flavor to the Dressing: Feel free to customize the dressing by adding herbs like dill or chives for extra flavor. A pinch of cayenne pepper can also add a nice kick. Crunch Factor: Make sure to toast the panko breadcrumbs until they are golden brown for a delightful crunch. This step is key to achieving the crispy topping you desire. Chill for Best Flavor: Allow the egg salad to chill in the refrigerator for at least 30 minutes before serving. This resting time lets the flavors meld beautifully. {{image_2}} You can add cooked and crumbled bacon to your egg salad. This addition gives a nice crunch and a smoky flavor. The saltiness of the bacon also balances the creaminess of the dressing. If you enjoy bold flavors, consider using a bit of black pepper or smoked paprika to enhance the taste. Incorporating avocado into your egg salad brings creaminess. Simply mash ripe avocado and mix it in with the eggs. This adds healthy fats and a smooth texture. To balance the creaminess, add a squeeze of lemon juice. This will brighten the flavor and cut through the richness. For a twist, try adding olives and feta cheese. Chopped olives provide a briny taste, while feta adds a creamy texture. This variation gives your salad a Mediterranean flair. To complete the dish, sprinkle some dried oregano or fresh basil. This enhances the flavors and makes it more aromatic. To keep your crispy egg salad fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly to keep moisture out. You want to keep the ingredients crisp and tasty. Always store the salad in the fridge right after making it. This helps prevent bacteria growth and keeps it safe to eat. You can store your egg salad in the fridge for about three to five days. After this time, it may lose its flavor and texture. Watch for signs of spoilage, like a sour smell or discoloration. If it looks or smells off, it’s best to throw it away. Safety first! Reheating egg salad is usually not necessary. It tastes best cold. If you want to heat it, do so gently. Use a low setting on the stove or microwave. Heat it just enough to take the chill off. To keep the texture, avoid cooking it too long. Enjoy your crispy egg salad fresh for the best flavor! You can use yogurt or avocado instead of mayo. Both keep it creamy. Greek yogurt adds a tangy flavor. Avocado brings rich creaminess. Use mashed avocado for a smooth texture. Both options keep the mix flavorful and light. Balance flavors by adding lemon juice. This helps brighten the dish. Yes, you can prep parts in advance. Cook and chop eggs. Mix the salad base without the crispy topping. Store it in the fridge for up to two days. Add the crispy topping just before serving. This keeps it crunchy and fresh. I love using whole grain or sourdough bread. These offer great texture and flavor. You can also try rye or a soft baguette. For a lighter option, serve it on leafy greens. This keeps it fresh and adds a nice crunch. In this article, we explored how to make a tasty egg salad. We covered ingredients and detailed steps to prepare it perfectly. You learned how to create a crispy topping and enhance flavors with easy tricks. Remember, fresh eggs and proper storage are key to great taste. Feel free to experiment with variations like bacon or avocado. Enjoy crafting a delicious meal that can impress everyone at your table. Happy cooking!$

A delicious and crunchy egg salad with a crispy panko topping.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

6 large eggs
0.25 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
0.25 teaspoon garlic powder
to taste salt and pepper
0.5 cup celery, finely chopped
0.25 cup red onion, finely chopped
0.25 cup pickles, finely chopped
0.5 cup panko breadcrumbs
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
In a bowl, mix together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.
After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.
In a large mixing bowl, add the chopped eggs, celery, red onion, and pickles. Pour the dressing over the mixture and gently stir until everything is well coated.
In a skillet over medium heat, add olive oil and panko breadcrumbs. Toast the breadcrumbs, stirring frequently, until golden and crispy (about 3-4 minutes). Remove from heat and let cool.
Spoon the egg salad into serving bowls and top with the crispy panko. Garnish with fresh chopped parsley.

Notes

For extra flavor, add herbs or spices of your choice.

Keyword appetizer, crispy, egg salad, salad