This crispy egg salad offers a delightful twist on the traditional version, combining creamy and crunchy elements that elevate the dish. It’s perfect for sandwiches, wraps, or just enjoying on its own. The added crispy chickpeas (or croutons) bring a delightful texture that transforms this classic comfort food into a fresh, satisfying meal.
Why You’ll Love This Recipe
I love how this crispy egg salad combines the creamy, rich texture of classic egg salad with a satisfying crunch. The crispy chickpeas or croutons are the perfect addition, making every bite more exciting. Plus, it’s easy to make and so versatile – I can enjoy it on a sandwich, wrap, or just on its own. The flavors are fresh, with the zing of Dijon mustard and the brightness of lemon juice, while the crunchy elements add a whole new layer of enjoyment. It’s a refreshing take on a beloved dish!
Ingredients
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
1/2 cup crispy chickpeas (or croutons for a different crunch)
1 tablespoon olive oil (for sautéing)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley. Stir until everything is well combined.
Season with salt and pepper to taste.
In a skillet, heat the olive oil over medium heat. Add the crispy chickpeas (or croutons) and sauté for 2-3 minutes until they’re golden and crispy. Remove from heat and let them cool.
Gently fold the crispy chickpeas (or croutons) into the egg salad mixture for added crunch and texture.
Serve the egg salad on toast, as a sandwich, in a wrap, or enjoy it on its own.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Variations
Swap the Crispy Element: If you don’t have crispy chickpeas, croutons work just as well, or you can even use roasted nuts like almonds or walnuts for an extra crunch.
Add Avocado: For a creamier texture and a boost of healthy fats, try adding diced avocado to the egg salad.
Use Greek Yogurt: For a lighter version, swap the mayonnaise with Greek yogurt for a tangy twist and added protein.
Season it Up: For a spicier kick, add a bit of sriracha or hot sauce to the mixture.
Storage/Reheating
I recommend storing any leftover egg salad in an airtight container in the fridge for up to 2 days. The crispy elements may lose some crunch over time, but the salad will still be delicious. I find it’s best to add the crispy chickpeas or croutons just before serving to maintain their crunch.
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FAQs
Can I make this egg salad ahead of time?
Yes, you can make the egg salad ahead of time, but I recommend adding the crispy chickpeas or croutons just before serving to keep them crispy.
Can I use other crunchy elements instead of chickpeas or croutons?
Absolutely! You can try roasted nuts like almonds, pecans, or sunflower seeds for a unique crunch.
Is this egg salad vegetarian?
Yes, this recipe is vegetarian as it uses hard-boiled eggs and plant-based ingredients like chickpeas or croutons.
Can I use mustard other than Dijon?
You can use yellow mustard or even whole grain mustard if you prefer a different flavor, though Dijon gives it a nice tang.
How can I make this recipe gluten-free?
Simply use gluten-free croutons or skip them entirely, using crispy chickpeas for the crunch, and the recipe will be naturally gluten-free.
Conclusion
This crispy egg salad is a wonderful, fresh twist on a classic. The creamy texture of the egg salad mixed with the crunch of crispy chickpeas (or croutons) creates a dish that’s both satisfying and refreshing. Whether served on toast, in a wrap, or just on its own, it’s a delicious, quick, and easy meal that I know I’ll keep making again and again!
📖 Recipe:
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Crispy Egg Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing twist on classic egg salad with crispy chickpeas (or croutons) adding crunch to the creamy egg mixture. Perfect for sandwiches, wraps, or enjoying on its own.
Ingredients
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
1/2 cup crispy chickpeas (or croutons for a different crunch)
1 tablespoon olive oil (for sautéing)
Instructions
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley. Stir until everything is well combined.
- Season with salt and pepper to taste.
- In a skillet, heat the olive oil over medium heat. Add the crispy chickpeas (or croutons) and sauté for 2-3 minutes until they’re golden and crispy. Remove from heat and let them cool.
- Gently fold the crispy chickpeas (or croutons) into the egg salad mixture for added crunch and texture.
- Serve the egg salad on toast, as a sandwich, in a wrap, or enjoy it on its own.
Notes
Swap crispy chickpeas for croutons, or use roasted nuts like almonds or walnuts for crunch.
For a lighter version, use Greek yogurt instead of mayonnaise.
Add avocado for a creamier texture.
For a spicy kick, add sriracha or hot sauce.
Store leftovers in an airtight container in the fridge for up to 2 days. Add crispy elements just before serving to maintain their crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg
