Description

This Crispy Egg Salad recipe combines creamy, flavorful egg salad with a satisfying crunch from toasted panko breadcrumbs. Perfectly boiled eggs are chopped and mixed with mayonnaise, Dijon mustard, lemon juice, and fresh chives for a bright and zesty flavor. The salad is served on a bed of crunchy romaine, cucumber, and red onion, making it a refreshing and hearty vegetarian dish ideal for a quick lunch or light dinner.

Ingredients

Scale

Egg Salad

6 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
Salt and pepper to taste

Crispy Panko Crumbs

1 cup panko breadcrumbs
1 tablespoon olive oil
1 tablespoon unsalted butter

Salad Base

2 cups chopped romaine lettuce
1 small cucumber, sliced thin
1/4 cup thinly sliced red onion

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Instructions

Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10 minutes to ensure hard boiling.
Cool and Peel Eggs: Drain the hot water and transfer eggs to an ice bath to cool completely. Once cooled, peel and roughly chop the eggs.
Prepare Egg Salad Mixture: In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and pepper. Gently fold in the chopped eggs until well combined, ensuring the mixture is creamy and flavorful.
Toast the Panko Breadcrumbs: Heat olive oil and unsalted butter in a skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently until golden brown and crispy, about 5 minutes. Remove from heat and let cool slightly.
Assemble the Salad: Arrange the chopped romaine lettuce, sliced cucumber, and red onion on serving plates. Spoon the egg salad mixture over the greens.
Add the Crunch: Generously sprinkle the toasted panko breadcrumbs on top of the egg salad for a delicious crunchy texture.

Notes

For extra flavor, add a pinch of smoked paprika to the egg salad.
You can substitute romaine lettuce with arugula or mixed greens for variation.
For a low-carb version, omit the toasted panko breadcrumbs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American