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Creamy Egg Salad sits atop toasted bread in a delicious featured image.

BEST Crispy Egg Salad

This Crispy Egg Salad recipe elevates the classic egg salad with a delightful crunch. Hard-boiled eggs are coated in crispy panko breadcrumbs and fried to golden perfection, then combined with a creamy mixture of mayonnaise, Dijon mustard, and fresh vegetables. It's a textural masterpiece that's perfect for sandwiches, salads, or a quick snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • Wate r
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1 cup panko bread crumbs
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Saucepan
  • Lid
  • Colander
  • Paper towels
  • 3 shallow dishes
  • Medium-sized saucepan or deep fryer
  • Thermometer (optional)
  • Slotted spoon
  • Paper towel-lined plate
  • Cutting board
  • Knife
  • Medium-sized bowl
  • Spoon or spatula

Method
 

  1. Place the eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
  2. Bring the water to a rolling boil over high heat.
  3. Once boiling, remove the saucepan from the heat and cover it with a lid.
  4. Let the eggs sit in the hot water for 12 minutes for hard-boiled eggs.
  5. After 12 minutes, immediately drain the hot water and rinse the eggs under cold running water until they are cool enough to handle.
  6. Peel the cooled, hard-boiled eggs and gently pat them dry with a paper towel.
  7. Prepare three separate shallow dishes: one with the flour mixture (flour, salt, and pepper), one with the beaten egg, and one with the panko bread crumbs.
  8. Roll each egg in the flour mixture, ensuring it's fully coated.
  9. Dip the floured egg into the beaten egg, ensuring it's completely covered.
  10. Roll the egg in the panko bread crumbs, pressing gently to help them adhere.
  11. Pour vegetable oil into a medium-sized saucepan or deep fryer, about 2-3 inches deep.
  12. Heat the oil over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of bread crumb into it; if it sizzles and turns golden brown in about 30 seconds, the oil is ready.
  13. Carefully lower the coated eggs into the hot oil, one or two at a time, to avoid overcrowding the pan.
  14. Fry for 1-2 minutes, or until golden brown and crispy on all sides.
  15. Remove the fried eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  16. Let the eggs cool slightly before handling.
  17. Once the fried eggs are cool enough to handle, roughly chop them into smaller pieces, retaining some of the crispy texture.
  18. In a medium-sized bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, celery, red onion, and parsley.
  19. Add the chopped fried eggs to the bowl and gently mix until everything is well combined, being careful not to overmix.
  20. Season with salt and pepper to taste.

Notes

For the best flavor, use quality full-fat mayonnaise. Add a pinch of cayenne pepper or hot sauce for a touch of heat. Chill the egg salad for at least 30 minutes before serving to allow the flavors to meld. Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Variations: Spicy Egg Salad (add chopped jalapeños or sriracha), Avocado Egg Salad (mash in ripe avocado), Bacon Egg Salad (crumble in crispy bacon), Curry Egg Salad (add curry powder).