Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Step 1: Begin by boiling the eggs. Place the eggs in a pot, cover them with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool.
- Step 2: Once the eggs are cool, peel them and chop them into small pieces. In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, chopped celery, and chives. Season with salt and pepper to taste.
- Step 3: In a separate bowl, mix the panko breadcrumbs with olive oil until evenly coated. This will help achieve that crispy texture.
- Step 4: Preheat your oven to 400°F (200°C). Spread the breadcrumb mixture on a baking sheet in an even layer and bake for about 5-7 minutes until golden brown and crispy.
- Step 5: To serve, place a generous scoop of the egg salad on a plate and sprinkle the crispy panko breadcrumbs on top for added crunch. Enjoy your delicious crispy egg salad!
Notes
- For best storage, keep the egg salad in an airtight container in the refrigerator and consume it within 3 days to maintain freshness. If you want to enjoy your crispy egg salad warm, briefly heat the egg salad in the microwave for about 15-20 seconds, then top with freshly baked panko breadcrumbs for that delightful crunch. Serve your crispy egg salad on toasted bread or in lettuce wraps for a refreshing twist that's perfect for lunch or a light dinner. For extra flavor, consider adding a pinch of smoked paprika to the egg mixture or experimenting with different herbs like dill or parsley to elevate your dish even more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 3g