Description
This Crispy Egg Salad is a delightful twist on the classic dish, combining creamy boiled eggs with fresh herbs and crunchy veggies. Perfect for a light lunch or party appetizer, it’s sure to impress your family and friends!
Ingredients
- Large eggs
- Classic mayonnaise
- Dijon mustard
- Celery
- Green onions
- Salt
- Pepper
- Crispy onions or bacon bits
- Crispy chickpeas (for vegetarian option)
Instructions
- Start by placing your eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.
- After the time is up, transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them sit for about 5-10 minutes. This also makes peeling easier.
- Once cooled, gently tap each egg on the counter and peel under running water. This helps remove the shell more easily.
- Place the peeled eggs on a cutting board and chop them roughly. I like a chunky texture, but you can chop them finer if you prefer.
- In a large bowl, combine the mayo, mustard, salt, and pepper. Mix until smooth and well-blended.
- Stir in the chopped eggs, diced celery, and sliced green onions. Gently fold everything together until the eggs are evenly coated in the dressing.
- Just before serving, fold in the crispy onions or bacon bits for that delightful crunch. This ensures they stay crispy!
- For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 300 mg
Keywords: Experiment with fresh herbs like dill or parsley for extra flavor. Adjust creaminess by adding more mayonnaise or yogurt. This salad can be served on a bed of greens, in lettuce wraps, or with crackers as a dip.