Crispy Egg Salad Recipe – Easy Healthy Lunch Idea
"This crispy egg salad combines crunchy veggies, creamy dressing, and protein-rich eggs for a refreshing and satisfying meal. Perfect for lunch, picnics, or meal prep. Save this recipe for a quick and healthy bite!"
Equipment
- Saucepan (for boiling eggs)
- Frying pan or oven/air fryer
- Mixing bowls
- Whisk
- Tongs
- Paper towels
Ingredients
- 6 large eggs
- ½ cup breadcrumbs or panko
- 2 tbsp flour
- 1 egg, beaten (for coating)
- ½ cup mayonnaise or Greek yogurt
- 1 tsp mustard
- 1 garlic clove, minced
- 2 tbsp chopped chives or parsley
- Salt and pepper to taste
- Optional: paprika, pickles, bacon bits, or feta cheese
Instructions
- Boil eggs: Place eggs in saucepan, cover with water, bring to boil, cook 8–10 minutes. Cool and peel.
- Coat eggs: Pat dry. Roll each egg in flour, dip in beaten egg, then coat with breadcrumbs or panko.
- Cook eggs:Pan-fry in hot oil until golden and crisp.OR bake at 400°F (200°C) for 15 minutes.OR air fry at 375°F (190°C) for 10–12 minutes.
- Prepare salad base: Mix mayonnaise (or yogurt), mustard, garlic, herbs, salt, and pepper in a bowl.
- Assemble: Slice crispy eggs and fold gently into salad base. Add optional extras like paprika, pickles, or bacon bits.
- Serve: Enjoy on toast, in wraps, or as a side dish.
- Expert tip: Chill boiled eggs before coating to help the crust stick better.
Notes
- Storage: Keep in airtight container for 2–3 days.
- Reheating: Use oven or air fryer to restore crispness. Avoid microwaving.
- Variations: Try spicy chili flakes, Mediterranean olives and feta, vegan tofu version, or holiday cranberries and nuts.
- Serving tip: Pair with fresh greens, lettuce wraps, or whole-grain bread for balance.