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
