Crispy Egg Salad Recipe
Introduction
Crispy Egg Salad offers a delightful twist on the classic egg salad with a satisfying crunch and creamy dressing. It’s a quick and simple dish perfect for lunches or light dinners.
Ingredients
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
Instructions
- Step 1: Peel and chop the hard-boiled eggs into small pieces.
- Step 2: In a bowl, mix the chopped eggs with mayonnaise and mustard until well combined.
Tips & Variations
- Add finely chopped celery or onions for extra crunch and flavor.
- Use Dijon mustard for a sharper taste or honey mustard for a sweeter twist.
- Sprinkle some paprika on top to enhance color and add a subtle smoky note.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 2 days. Stir before serving and consume promptly after opening. Avoid keeping it at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw eggs for this salad?
No, it’s important to use hard-boiled eggs to ensure safety and the right texture for the salad.
How can I make the egg salad less creamy?
You can reduce the mayonnaise or substitute some of it with Greek yogurt for a lighter, tangier version.
PrintCrispy Egg Salad Recipe
A simple and delicious crispy egg salad featuring perfectly chopped boiled eggs mixed with a creamy mayonnaise and mustard dressing, perfect for sandwiches or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Egg Salad Ingredients
- 6 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the Eggs: Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then reduce heat and simmer for 10-12 minutes. Remove and cool the eggs under cold running water.
- Chop the Eggs: Peel the cooled eggs and chop them into small, bite-sized pieces to create the base for the salad.
- Prepare the Dressing: In a mixing bowl, combine the mayonnaise and Dijon mustard. Add salt and black pepper according to your taste preferences.
- Mix Ingredients: Add the chopped eggs to the dressing and gently mix until the eggs are evenly coated and the salad reaches your desired consistency.
- Serve: Serve immediately as a sandwich filling, on crackers, or chilled as a light salad.
Notes
- For extra crunch, you can add finely chopped celery or green onions.
- Using Dijon mustard adds a nice tangy depth, but yellow mustard can be substituted.
- Eggs should be fully cooled before chopping to avoid an overly mushy texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: egg salad, crispy egg salad, easy egg salad, mayonnaise egg salad, simple egg salad
