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Crispy egg salad with golden roasted edges and creamy sauce coating, garnished with fresh herbs in white ceramic dish

Crispy Egg Salad

A delightfully textured egg salad featuring crispy fried onions and celery for the perfect crunch in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 cup celery finely diced
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh chives chopped
  • 1/2 cup crispy fried onions
  • 1/4 cup toasted breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit covered for 12 minutes.
  2. Transfer eggs to an ice bath and let cool completely, about 5 minutes. Peel and roughly chop the eggs.
  3. Heat olive oil in a small skillet over medium heat. Add diced celery and red onion, cooking for 3-4 minutes until slightly softened.
  4. In a large bowl, whisk together mayonnaise, mustard, garlic powder, and paprika until smooth.
  5. Add chopped eggs, sautéed vegetables, and fresh chives to the dressing. Gently fold together.
  6. Fold in crispy fried onions and toasted breadcrumbs just before serving to maintain crunch.
  7. Season with salt and pepper to taste. Chill for at least 30 minutes before serving.
  8. Serve on toasted bread, crackers, or over mixed greens.

Notes

Add crispy elements just before serving to maintain texture. Store covered in refrigerator for up to 3 days. For extra crunch, try adding chopped pickles or water chestnuts.