Description
This Crispy Egg Salad combines creamy, tangy egg salad with a delightful crunch from sautéed crispy chickpeas or croutons. Quick to prepare and bursting with fresh flavors like lemon, parsley, and celery, it’s perfect for a light lunch or snack served on toast, in sandwiches, or wraps.
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
- Prepare the egg salad mixture: In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley. Stir until all ingredients are thoroughly mixed.
- Season the salad: Add salt and pepper to taste, adjusting the seasoning until it suits your preference.
- Sauté the crispy chickpeas or croutons: Heat olive oil in a skillet over medium heat. Add the crispy chickpeas or croutons and cook for 2-3 minutes, stirring occasionally, until they turn golden and crispy. Remove from heat and allow them to cool slightly.
- Combine for crunch: Gently fold the sautéed crispy chickpeas or croutons into the egg salad mixture to add a satisfying crunch and texture contrast.
- Serve and enjoy: Serve the crispy egg salad on toast, in sandwiches, wraps, or enjoy it on its own as a flavorful and satisfying dish.
Notes
- For a gluten-free option, use crispy chickpeas instead of croutons.
- Make sure to sauté the chickpeas just until crispy and golden to avoid burning.
- The salad is best served fresh but can be refrigerated for up to 1 day.
- Adding a pinch of smoked paprika or cayenne can add a subtle spicy kick.
- Use fresh parsley for the best flavor; dried parsley will affect the taste.
