Description
This Crispy Egg Salad recipe offers a delightful twist on the classic egg salad by incorporating sautéed crispy chickpeas for an added crunchy texture. Ready in just 15 minutes, it combines creamy mayonnaise, tangy Dijon mustard, fresh lemon juice, and crisp celery and red onion for a refreshing, satisfying meal. Perfect for sandwiches, wraps, or served on toast, this versatile salad makes a quick and tasty option for lunch or light dinners.
Ingredients
Scale
Egg Salad
- 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
Crispy Chickpeas
- 1/2 cup crispy chickpeas (or croutons for a different crunch)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Combine Ingredients: In a large bowl, mix together the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh parsley until evenly combined.
- Season: Add salt and pepper to taste, stirring gently to incorporate the seasoning throughout the mixture.
- Sauté Chickpeas: Heat olive oil in a skillet over medium heat. Add the crispy chickpeas or croutons and sauté for 2-3 minutes, stirring occasionally until they turn golden brown and crispy. Remove from heat and allow to cool slightly.
- Fold in Crunch: Gently fold the sautéed crispy chickpeas (or croutons) into the egg salad to add a delightful crunchy texture.
- Serve: Enjoy the egg salad on toast, as a sandwich, wrapped in a tortilla, or simply on its own as a flavorful dish.
Notes
- Use freshly cooked or store-bought crispy chickpeas for convenience, or substitute with croutons for different texture.
- Make sure eggs are fully cooled before chopping to avoid a mushy texture.
- Adjust salt and pepper according to your taste preference.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
- This egg salad keeps well in the refrigerator for up to 2 days; add the crispy chickpeas just before serving to maintain crunchiness.
