Description
This Crispy Egg Salad recipe combines the creamy texture of classic egg salad with a delightful crunch from garlic-seasoned toasted panko breadcrumbs. Perfect for a light lunch or a picnic, this dish balances rich flavors with fresh herbs and crunchy elements, served on a bed of crisp lettuce leaves.
Ingredients
Scale
Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
Crispy Panko Topping
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
For Serving
- Lettuce leaves
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then lower the heat to simmer for 9 to 12 minutes depending on your preferred doneness.
- Cool the eggs: Remove the eggs from the hot water and transfer them into an ice bath. Let them cool for about 5 minutes to ease peeling.
- Prepare the dressing: While the eggs cool, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a large mixing bowl. Stir until fully blended.
- Chop the eggs: Peel the cooled eggs and finely chop them. Add the chopped eggs to the bowl with the dressing mixture.
- Add vegetables and herbs: Gently mix in the finely chopped celery, red onion, and fresh parsley, taking care not to break the eggs too much.
- Toast the panko breadcrumbs: Heat olive oil in a skillet over medium heat. Mix the panko breadcrumbs with garlic powder in a separate bowl. Once the oil is hot, add the breadcrumb mixture to the skillet and toast, stirring frequently, until the breadcrumbs are golden and crispy, about 3 to 5 minutes.
- Serve: Spoon the egg salad onto lettuce leaves and sprinkle with the crispy garlic panko breadcrumbs to add texture and flavor.
Notes
- For best results, use fresh eggs for boiling.
- Adjust lemon juice and seasoning to taste.
- You can substitute panko breadcrumbs with crushed toasted nuts for a gluten-free option.
- Serve the egg salad chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days; keep breadcrumbs separate until serving to maintain crispiness.
