Crispy Egg Salad
A creamy and comforting egg salad topped with crispy toasted panko for a delightful texture contrast that makes it perfect for sandwiches, salads, or picnics.
Ingredients
Egg Salad Base
- 6 large large eggs
- 1/4 cup mayonnaise use Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Sea salt and freshly cracked black pepper to taste
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped soak briefly in cold water for a milder flavor
- 1/4 cup dill pickles, finely chopped cornichons are also great
Crispy Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- Fresh parsley, finely chopped to taste (for garnish)
Instructions
Preparation
- Place eggs in a saucepan and cover with cold water by about an inch.
- Bring to a gentle boil over medium heat. Cover the pan and remove it from heat, letting the eggs sit for 12 minutes.
- Transfer eggs to an ice bath and cool for about 5 minutes. Peel under running water for easier peeling.
- Chop peeled eggs into small, bite-sized pieces.
Mixing the Salad
- In a large bowl, combine chopped eggs, celery, red onion, and dill pickles.
- Whisk together mayonnaise, Dijon, lemon juice, garlic powder, and a pinch of salt and pepper until smooth.
- Pour the dressing over the egg mixture and fold gently until everything is evenly coated.
Preparing the Crispy Topping
- Heat a skillet over medium heat and add the olive oil. Once warm, add panko and stir constantly until golden and crispy, about 3–4 minutes. Remove from heat and cool slightly.
Serving
- Spoon the egg salad into bowls or onto a platter, sprinkle with toasted panko, garnish with parsley, and serve immediately.
Notes
Keep the panko separate if refrigerating leftovers to preserve crunch. Stir in a teaspoon of mayonnaise or lemon juice to revive slightly watery egg salad after refrigeration. For make-ahead, prepare dressing and chop veggies a day ahead; store separately.