Description
Crispy Egg Salad is a delightful twist on the classic egg salad, featuring roasted, smashed eggs with golden, crispy edges. Mixed with a creamy blend of mayonnaise, Dijon mustard, lemon juice, and fresh chives, this salad offers a flavorful combination of textures and tastes perfect for sandwiches, toast, or served over greens.
Ingredients
Scale
Eggs and Seasoning
- 6 large eggs
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Dressing
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped chives or green onions
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10 minutes.
- Cool and Peel the Eggs: Transfer the cooked eggs to an ice bath to cool quickly, then peel the shells off and pat the eggs dry with a towel.
- Prepare Eggs for Roasting: On a lined baking sheet, gently smash each egg with the bottom of a glass until flattened but still intact, taking care not to break them completely.
- Season and Roast: Drizzle the eggs with olive oil and season with salt, black pepper, garlic powder, and smoked paprika. Roast in a preheated 425°F oven for 18 to 22 minutes, flipping the eggs once halfway through, until the edges become golden brown and crispy.
- Chop the Eggs: Allow the roasted eggs to cool slightly, then roughly chop them into bite-sized pieces.
- Mix Dressing: In a bowl, combine the mayonnaise, Dijon mustard, and lemon juice, whisking until smooth and well blended.
- Combine Salad: Fold the chopped crispy eggs into the dressing mixture, then stir in the chopped chives or green onions.
- Adjust and Serve: Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve on toast, in sandwiches, or over mixed greens as desired.
Notes
- For extra crunch and flavor, sprinkle grated Parmesan cheese over the eggs before roasting.
- This salad is versatile and works well as a sandwich filling, atop toast, or served on a bed of mixed greens.
- To make it dairy-free, omit the Parmesan if used and ensure mayonnaise is dairy-free.
- Variants can include adding herbs like dill or parsley for a fresh twist.
