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To make a delicious Crispy Egg Salad, you need these ingredients: - 6 large eggs - 1/2 cup Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon fresh dill, chopped - 1/4 cup celery, finely diced - 1/4 cup red onion, finely diced - Salt and pepper to taste - 1/3 cup crispy fried onions (store-bought or homemade) - Fresh lettuce leaves for serving You can swap some ingredients to fit your taste or needs. Here are my suggestions: - Use sour cream instead of Greek yogurt for a tangy flavor. - Replace mayonnaise with extra yogurt for a lighter dish. - Try yellow mustard in place of Dijon if you want a milder taste. - If you don’t like dill, fresh parsley works well too. - Add chopped pickles for a zesty crunch instead of celery. Fresh ingredients make a big difference. They enhance the taste and texture of your salad. Here’s why: - Fresh eggs provide the best flavor and creamy texture. - Crisp celery and red onion add crunch and sweetness. - Using fresh herbs boosts the salad's aroma and taste. - Quality Greek yogurt and mayonnaise ensure creaminess without heaviness. When you use fresh ingredients, your Crispy Egg Salad will shine on any table! {{ingredient_image_1}} First, gather six large eggs and a pot. Place the eggs in the pot and cover them with water. Turn on the heat and bring the water to a boil. Let it boil for 9 to 12 minutes. After that, remove the pot from heat. Cover the pot and let the eggs sit for another 5 minutes. This step helps to ensure the yolks are cooked just right. Now, it's time to cool the eggs. Carefully transfer them to an ice bath. This helps stop the cooking process. Let them sit in the ice bath for about 5 minutes. Once they are cool, gently tap the eggs on a hard surface. Start peeling them, and chop each egg into quarter-sized pieces. In a mixing bowl, add 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, and 1 tablespoon Dijon mustard. Then, add 1 teaspoon of fresh dill, chopped. Sprinkle in salt and pepper to taste. Mix everything together until it is creamy and smooth. This dressing will bring great flavor to your egg salad. Now, gently fold in the chopped eggs, 1/4 cup finely diced celery, and 1/4 cup finely diced red onion. Make sure all the pieces are well coated with the dressing. Be careful not to mash the eggs, or it will lose its nice texture. Next, fold in 1/3 cup of crispy fried onions. Save some for topping later. This is where the crunch comes in! To serve, take some fresh lettuce leaves and arrange them on a plate. Scoop the egg salad mixture onto the leaves. For a final touch, sprinkle the reserved crispy fried onions on top. This adds extra crunch and makes the dish look even more delicious. Enjoy your Crispy Egg Salad packed with flavor! To get that great crispy texture, you need to add fried onions. They give a nice crunch that makes a big difference. You can buy them or make them at home. If you want to make them, slice onions thin, coat in flour, and fry until golden. Add them last to keep them crispy. To avoid mashing the eggs, chop them gently. Use a sharp knife for clean cuts. Mix the eggs with the dressing carefully. Folding, not stirring, helps keep the eggs intact. This way, you have nice chunks of egg in your salad. You can change this egg salad to fit your taste. Add chopped pickles for tang. You can mix in diced bell peppers for color and crunch. Want some heat? Try adding diced jalapeños or a dash of hot sauce. The options are endless, so have fun! Pro Tips Perfectly Boiled Eggs: To achieve the ideal hard-boiled egg, start with room temperature eggs and an ice bath to stop the cooking process immediately after boiling. Flavor Boosting: Add a splash of lemon juice or a pinch of smoked paprika to the dressing for an extra layer of flavor in your egg salad. Texture Matters: For a delightful variation, consider adding chopped pickles or capers to enhance the crunch and tanginess of your egg salad. Serving Suggestions: Serve the egg salad on toasted bread or in a wrap for a satisfying meal, or keep it light by using lettuce leaves as a low-carb alternative. {{image_2}} Bacon adds a lovely crunch to egg salad. Use 4 slices of cooked bacon. Chop it into bits. Fold the bacon into the egg salad mix. The salty flavor pairs well with the creamy dressing. This adds a savory touch. You can serve it on toast or in a wrap. It's a great option for breakfast or lunch. Avocado brings creaminess and healthy fats. Substitute half of the Greek yogurt with ripe avocado. Mash the avocado before mixing it in. This adds a rich flavor and smooth texture. You can also add lime juice for a zesty kick. Serve it on whole grain bread or lettuce wraps. This version is perfect for a light meal. Spice lovers will enjoy this variation. Add 1-2 finely chopped jalapeños to the salad. Adjust the amount based on your spice level. The heat from the jalapeños balances the creaminess of the dressing. You can also sprinkle in some hot sauce. This adds a flavor punch that wakes up your taste buds. Serve it with tortilla chips for a fun twist. To keep your crispy egg salad fresh, store it in an airtight container. This prevents air from getting in and keeps the salad moist. Make sure to press out any extra air before sealing. If you need to store it for longer, consider dividing it into smaller portions. This way, you can grab just what you need later. Crispy egg salad lasts up to three days in the fridge. The key is to keep it cold. If you see any changes in color or smell, it's better to toss it. Always check for freshness before eating. When reheating, avoid microwaving the entire salad. This can make it mushy. Instead, heat only what you will eat. You can warm it gently on the stove or in the microwave for a few seconds. Add fresh crispy onions after reheating for that delightful crunch. The best way to boil eggs starts with a pot and water. Place the eggs in the pot and cover them with water. Bring it to a boil. Once boiling, reduce the heat and let the eggs cook for 9 to 12 minutes. After that, remove the pot from heat. Cover it and let the eggs sit for 5 more minutes. This method gives you firm eggs without the gray ring. Yes, you can make Crispy Egg Salad in advance. It tastes even better after the flavors mix. Prepare the salad and store it in an airtight container. Keep it in the fridge for up to three days. Just remember to add the crispy fried onions right before serving. It keeps the salad crunchy and fresh. You can use a variety of crunchy toppings for your egg salad. Here are some ideas: - Crispy fried onions - Chopped nuts like walnuts or almonds - Toasted breadcrumbs - Crunchy veggies like radishes or cucumber These toppings add great texture and flavor. Mix and match to find your favorite combo! Yes, Greek yogurt is a great substitute for mayonnaise. It adds creaminess and tang. Plus, it’s lower in fat and higher in protein. You can use it in equal amounts when making your egg salad. This swap makes the dish healthier without losing flavor. In this blog post, we explored the key ingredients for a tasty crispy egg salad. We looked at how to prepare and combine these fresh elements for the best flavor. I shared tips for getting the right texture, along with fun variations you can try. Always remember that quality ingredients make your dish shine. Overall, this easy recipe gives you a tasty meal that you can customize. Enjoy experimenting in your kitchen and making your own version of crispy egg salad!

Crispy Egg Salad with a Crunchy Twist

A delightful egg salad featuring a creamy dressing and a crunchy topping of fried onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 0.5 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh dill, chopped
  • 0.25 cup celery, finely diced
  • 0.25 cup red onion, finely diced
  • to taste salt and pepper
  • 0.33 cup crispy fried onions
  • for serving fresh lettuce leaves

Instructions
 

  • In a pot, place the eggs and cover them with water. Bring to a boil and let it boil for 9-12 minutes. After that, remove from heat, cover, and let sit for another 5 minutes.
  • Transfer the eggs to an ice bath to cool them down. Once cooled, peel the eggs and chop them into quarter-sized pieces.
  • In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Mix well until creamy and smooth.
  • Gently fold the chopped eggs, celery, and red onion into the dressing until everything is well coated. Be careful not to mash the eggs too much.
  • Fold in the crispy fried onions, reserving a few for garnish.
  • Arrange fresh lettuce leaves on a plate and scoop the egg salad mixture onto them.
  • Top each serving with a sprinkle of leftover crispy onions for extra crunch and texture.

Notes

For extra flavor, consider adding chopped pickles or capers.
Keyword appetizer, crunchy, egg salad, salad