Description
A deliciously creamy and crunchy Crispy Egg Salad made with chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh vegetables, and crispy sautéed chickpeas for an added texture. Perfect for a quick, satisfying lunch or snack, served on bread or enjoyed on its own.
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
For the Crispy Topping
- 1/2 cup crispy chickpeas (or croutons for a different crunch)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prepare the Egg Salad: In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley. Stir everything together until well mixed and creamy.
- Season: Add salt and pepper to taste, mixing well to incorporate the seasoning evenly throughout the salad.
- Sauté the Chickpeas: In a skillet, heat the olive oil over medium heat. Add the crispy chickpeas or croutons and sauté them for 2-3 minutes, stirring often, until they turn golden brown and crispy. Then remove from heat and allow them to cool slightly.
- Combine Crispy Chickpeas with Salad: Gently fold the sautéed crispy chickpeas or croutons into the egg salad mixture to add a flavorful crunch and contrast in texture.
- Serve: Enjoy the crispy egg salad on toast, as a sandwich, wrapped in a tortilla, or simply on its own for a tasty and satisfying meal.
Notes
- You can substitute crispy chickpeas with croutons or toasted nuts if preferred.
- For a healthier option, use Greek yogurt instead of mayonnaise.
- To make meal prep easier, boil eggs in advance and keep refrigerated until ready to use.
- Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
