Description
This Crispy Egg Salad is a fun, flavorful twist on classic egg salad — combining creamy seasoned eggs with crunchy sautéed panko crumbs for added texture. It’s simple, satisfying, and perfect for sandwiches, wraps, or snacking with crackers.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 tbsp chopped chives or green onions
- For the Crispy Topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp butter
- Pinch of salt
Instructions
- Make the Crispy Panko: In a small skillet, melt butter over medium heat. Add panko and a pinch of salt. Toast 3–5 minutes, stirring often, until golden and crispy. Set aside to cool.
- Prepare the Egg Salad: In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, sour cream (or Greek yogurt), lemon juice, salt, pepper, garlic powder, paprika, and chives.
- Gently fold the mixture together until creamy and well combined.
- Add the Crunch: Stir in half of the crispy panko crumbs. Reserve the remaining half for topping.
- Serve: Spoon egg salad onto toast, sandwiches, wraps, or serve with crackers. Sprinkle the remaining crispy panko on top for extra crunch.
Notes
- Add diced celery or pickles for extra crunch.
- Use smoked paprika for deeper flavor.
- Make it spicy with a pinch of cayenne or sriracha.
- The crispy panko is best added right before serving so it stays crunchy.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Lunch
- Method: No-Cook + Skillet
- Cuisine: American