Description
Discover the vibrant textures and flavors of this Crispy Egg Salad recipe, combining creamy chopped eggs with a zesty dressing and the delightful crunch of toasted panko breadcrumbs. Perfect as a sandwich filling, a topping for toast, or served on fresh greens, this salad offers an ultimate twist on a classic favorite.
Ingredients
Scale
Egg Salad Base
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh dill (optional)
Crispy Topping
- ½ cup panko breadcrumbs
- 1 tablespoon butter or oil for pan-frying
Instructions
- Boil and Peel the Eggs. Place the eggs in a saucepan, cover them with cold water, and bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 10 minutes. Drain the hot water and cool the eggs under cold running water until completely cooled. Peel and chop the eggs into bite-sized pieces.
- Prepare the Dressing. In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper. Mix well until smooth and creamy.
- Mix the Egg Salad. Gently fold the chopped eggs, green onions, and fresh dill (if using) into the dressing until evenly coated, taking care not to mash the eggs too much.
- Toast the Panko Breadcrumbs. Heat the butter or oil in a skillet over medium heat. Add the panko breadcrumbs and stir frequently for 3 to 4 minutes, or until they turn golden brown and crispy. Remove from heat immediately to avoid burning.
- Assemble and Serve. For maximum crunch, sprinkle the toasted panko breadcrumbs generously over the top of the egg salad right before serving. Alternatively, fold the crispy breadcrumbs into the salad just before serving. Enjoy the salad on toast, in sandwiches, or on a bed of fresh greens.
Notes
- For extra flavor, mix a little smoked paprika into the panko while toasting.
- Add diced celery or pickles to the egg salad to introduce more texture and tang.
- This salad is best served immediately after adding the crispy breadcrumbs to maintain their crunch.
