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Crispy Egg Salad Wonders

Crispy Egg Salad Wonders

A creamy, zesty egg salad crowned with a buttery toasted panko crunch for the perfect texture in every bite—great on toast, lettuce cups, or straight from the bowl.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 large eggs
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 cup celery finely diced
  • 0.25 cup scallions thinly sliced
  • 2 tbsp fresh dill chopped
  • 0.25 cup dill pickles finely chopped
  • 0.75 tsp kosher salt to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp smoked paprika
  • 0.75 cup panko breadcrumbs for the crispy topping
  • 2 tbsp unsalted butter for toasting panko
  • 0.25 tsp garlic powder
  • 4 slices bacon optional, cooked and crumbled
  • 8 slices toasted bread optional, for serving

Instructions

Preparation Steps

  • Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, cover, turn off heat, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.
  • Make the crispy topping: Melt butter in a skillet over medium heat. Add panko and garlic powder, stirring constantly until deep golden and crisp, about 3 to 5 minutes. Transfer to a plate to cool.
  • Roughly chop the peeled eggs into bite-size pieces.
  • In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and smoked paprika until smooth.
  • Fold in celery, scallions, fresh dill, and chopped pickles.
  • Gently fold in the chopped eggs until evenly coated. Adjust seasoning with additional salt and pepper to taste.
  • Just before serving, sprinkle the toasted panko over the top to keep it crunchy. Add crumbled bacon if using.
  • Serve on toasted bread, in lettuce cups, or with crackers. Garnish with extra dill or scallions if desired.

Notes

For the crispiest texture, store the toasted panko separately and add it right before serving. Egg salad keeps up to 3 days refrigerated. For a lighter option, swap half the mayonnaise for Greek yogurt. Low-carb: serve in lettuce cups or on cucumber slices.