Description
This crispy egg salad recipe combines classic creamy egg salad with a delightful crunch from crushed potato chips. Perfect for a quick lunch or snack, it features chopped hard-boiled eggs mixed with mayonnaise, Dijon mustard, crisp celery, and fresh green onions, seasoned to taste and topped with crunchy chips for an irresistible texture contrast.
Ingredients
Scale
Egg Salad Base
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup green onions, sliced
- Salt to taste
- Pepper to taste
Crunchy Topping
- 1/2 cup potato chips, crushed
Instructions
- Chop Eggs: Start by chopping the hard-boiled eggs into bite-sized pieces and place them into a mixing bowl for the salad base.
- Mix Dressing: Add mayonnaise and Dijon mustard to the chopped eggs, stirring well until the mixture is creamy and evenly combined.
- Add Vegetables: Stir in the diced celery and sliced green onions to add freshness and a crunchy texture to the salad.
- Season: Season the mixture with salt and pepper to your taste, mixing thoroughly to distribute the seasoning evenly.
- Fold in Chips: Gently fold in the crushed potato chips to create a crispy, flavorful topping that adds an exciting crunch to every bite.
- Serve: Enjoy the crispy egg salad on your choice of bread or lettuce leaves as a delicious and quick meal or snack.
Notes
- For best results, use freshly crushed potato chips to maintain maximum crunch.
- Hard-boil eggs properly to ensure easy peeling and perfect yolks.
- Adjust the amount of mayonnaise and mustard to suit your preferred creaminess and tanginess.
- This salad can be refrigerated for up to 2 days, but chips should be added just before serving to keep them crunchy.
