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Crispy Egg Salad with a Crunchy Twist

This Crispy Egg Salad combines creamy textures with a satisfying crunch, making it an ideal dish for picnics, brunches, or light lunches that delight the sense…

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 cup celery finely diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup pickles chopped
  • 1/4 cup crispy bacon crumbled
  • Salt and pepper to taste
  • Lettuce or greens for serving

Instructions

  • Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil over medium heat, then remove from heat and cover for 10-12 minutes.
  • Prepare an ice bath: While the eggs are cooking, fill a bowl with ice and cold water.
  • Transfer eggs to the ice bath: After the time is up, carefully remove the eggs and place them in the ice bath.
  • Peel the eggs: Once cool, crack the eggs gently and peel under running water to help remove the shells easily.
  • Chop the eggs: Once peeled, chop the eggs into small pieces and place them in a mixing bowl.
  • Mix in the remaining ingredients: Add mayonnaise, Dijon mustard, celery, onion, pickles, bacon, salt, and pepper to the bowl with the eggs.
  • Taste and adjust seasonings: After mixing, taste the salad and adjust salt, pepper, or whole ingredients as desired.
  • Serve on greens or as a sandwich: Plate the egg salad on a bed of lettuce or spread it between slices of bread.