Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup diced celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Crispy breadcrumbs (for garnish)
Instructions
- Place six large eggs in a saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the pan, and let it sit for 12 minutes.
- Transfer the eggs into an ice bath for about five minutes.
- Once cooled, gently tap each egg on a hard surface and peel under running water.
- In a mixing bowl, combine 1/2 cup of mayonnaise and 1 tablespoon of Dijon mustard.
- Stir them together until you have a smooth mixture.
- Roughly chop your peeled eggs into bite-sized pieces.
- Add the chopped eggs into the bowl with your mayo mixture along with 1/4 cup of diced celery and 1/4 cup of chopped green onions.
- Sprinkle in salt and pepper to taste.
- Gently fold everything together until well combined.
- Transfer your crispy egg salad into serving bowls or onto plates.
- Top with crispy breadcrumbs just before serving.
Notes
Store leftover egg salad airtight, refrigerated.
Reheat gently to maintain crispiness.
Serve on toasted bread slices.
Add fresh herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg