Name: Crispy Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs; 1 tbsp olive oil or butter (for crisping); 1/4 cup mayonnaise; 1 tsp Dijon mustard; 2 tbsp finely chopped red or green onion; 2 tbsp finely chopped celery (optional); 1 tbsp fresh herbs (like dill, chives, or parsley); Salt, to taste; Black pepper, to taste; Optional: paprika or chili flakes, to taste

Jump to Recipe·Leave a Review

Crispy Egg Salad is a fun, flavorful twist on the classic egg salad—made with golden, pan-fried boiled eggs for added texture and flavor. It’s creamy, crisp, and packed with savory goodness, perfect for sandwiches, wraps, or scooped over a bed of greens. I love how the crispy edges give the salad an unexpected bite while keeping all the comfort of traditional egg salad.

Why You’ll Love This Recipe

I love this recipe because it takes a simple egg salad and gives it new life with a crispy finish. Searing the boiled eggs in a hot pan creates little browned bits that make the salad more satisfying. It’s great for breakfast, lunch, or even a light dinner, and it’s just as easy to make as the original version—but with way more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Olive oil or butter (for crisping)
Mayonnaise
Dijon mustard
Red onion or green onion (finely chopped)
Celery (optional, for crunch)
Fresh herbs (like dill, chives, or parsley)
Salt
Black pepper
Optional: paprika or chili flakes for a little kick

Directions

I start by slicing the hard-boiled eggs into quarters or thick chunks.
I heat a skillet over medium-high heat and add a bit of olive oil or butter.
I place the eggs cut-side down in the hot skillet and sear them for 2–3 minutes until they get crispy and golden on the edges. I let them cool slightly.
In a mixing bowl, I combine mayo, Dijon mustard, onions, celery (if using), herbs, salt, and pepper.
I gently fold in the crispy eggs, breaking them up a bit while mixing but leaving some texture.
I chill the salad for a few minutes before serving, or enjoy it right away on toast, in a sandwich, or by the spoonful.

Servings and timing

This recipe makes about 2–3 servings and takes around 20 minutes total—10 minutes to prep and 10 minutes to crisp and mix.

Variations

Sometimes I mash in a little avocado for a creamier, greener version. I’ve also added pickles or capers for a tangy twist. If I want a lighter version, I use Greek yogurt in place of some of the mayo. For an extra crunch, I serve it on toasted sourdough or with crisp lettuce leaves.

Storage/Reheating

I store the egg salad in an airtight container in the fridge for up to 3 days. I don’t reheat it—it’s meant to be enjoyed cold or at room temperature. If it thickens in the fridge, I stir in a little extra mayo to refresh it.

FAQs

Do I need to crisp the eggs?

No, but I highly recommend it. The crispy edges add so much texture and flavor compared to traditional egg salad.

Can I make this ahead of time?

Yes. I make it up to a day in advance and store it in the fridge. The flavors get even better after chilling.

What’s the best way to serve it?

I love it on toast, in pita bread, with crackers, or scooped into lettuce cups. It also makes a great sandwich filling.

Can I use soft-boiled eggs?

I prefer hard-boiled for this version since they hold their shape better during crisping, but medium-boiled eggs can work too if handled gently.

Is this recipe gluten-free?

Yes, the salad itself is gluten-free. I just make sure to serve it with gluten-free bread or crackers if needed.

Conclusion

Crispy Egg Salad is one of my favorite ways to level up a classic dish. It’s still creamy and comforting, but the added texture from the pan-fried eggs makes it feel special and new. Whether I serve it on toast, in a sandwich, or straight from the bowl, this version of egg salad always hits the spot.