Description
A quick and easy Crispy Egg Salad recipe featuring creamy, tangy egg salad mixed with crunchy sautéed chickpeas or croutons for added texture. Perfect for a light lunch or snack, ready in just 15 minutes and serving 4.
Ingredients
Scale
Egg Salad
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Crispy Topping
- 1/2 cup crispy chickpeas (or croutons for a different crunch)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Combine ingredients: In a large bowl, mix the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley. Stir thoroughly until all ingredients are evenly blended.
- Season the salad: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Sauté crispy topping: Heat olive oil in a skillet over medium heat. Add the crispy chickpeas or croutons, sautéing for 2-3 minutes until they become golden and crisp. Remove from heat and allow to cool slightly.
- Fold in the crunch: Gently fold the sautéed chickpeas or croutons into the egg salad mixture to add texture and a satisfying crunch.
- Serve: Enjoy the egg salad on toast, as a sandwich filling, wrapped in a tortilla, or simply on its own for a delicious, satisfying meal.
Notes
- You can substitute crispy chickpeas with croutons or toasted nuts for varied texture.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead.
- Egg salad can be stored in the refrigerator for up to 2 days, but add the crispy topping just before serving to maintain crunch.
- Feel free to add a dash of hot sauce or paprika for an extra flavor kick.
