Crispy Egg Salad

Crispy Egg Salad brings warm, crunchy fried egg edges to a classic salad you already love. This simple dish fits busy weeknights and relaxed weekend lunches when you want comfort without too much fuss. The eggs give a warm, slightly salty crunch while the dressing adds a bright, creamy tang. If you enjoy crisped eggs in other dishes, try a similar twist like crispy feta fried eggs for more ideas.

Why Make This Recipe

• Quick & Easy: Ready in about 20 minutes from start to finish.
• Family Favorite: Kids and grown-ups like the crunchy edges and soft yolks.
• Budget-Friendly: Uses simple pantry ingredients and basic eggs.
• Comforting: Warm eggs, soft greens, and a tangy dressing feel like a gentle hug.

This recipe stands out because it adds hot, crispy fried egg edges to a cool, creamy egg salad. The mix of textures — crisp, creamy, and tender — gives you a satisfying bite. It can bring back warm kitchen memories while still feeling new and fun.

Ingredients

For the base:

• 6 large eggs
• 4 cups mixed lettuce or baby greens, washed and dried

For the dressing:

• 3 tbsp mayonnaise (use light if you like)
• 1 tbsp plain yogurt or sour cream
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper to taste

For the fry and topping:

• 2 tbsp olive oil or vegetable oil (for crisping eggs)
• 1 small shallot or 2 tbsp red onion, finely chopped (optional)
• 1 tbsp chopped fresh chives or parsley (for garnish)

Notes:

• Use room-temperature eggs for even cooking.
• Adjust oil amount if you prefer less crisping.

How to Make Crispy Egg Salad

1. Bring a medium pot of water to a boil. Gently add eggs and cook 8–9 minutes for slightly soft but set yolks. Cool eggs in ice water, peel, and roughly chop. (Tip: Cooling stops cooking and makes peeling easier.)
2. Heat a nonstick skillet over medium-high heat and add the oil. When the oil shimmers, crack two eggs into the pan and fry until the edges turn golden and crispy, about 2–3 minutes; flip if you want both sides crisp. Repeat in batches. (Why: Crisp edges add texture and a warm contrast to the salad.)
3. Drain fried eggs briefly on paper towels and chop coarsely once cool enough to handle. Keep some larger pieces for texture.
4. In a bowl, whisk together mayonnaise, yogurt, Dijon, lemon juice, salt, and pepper. Taste and adjust seasoning. (Mini-tip: A little lemon brightens the whole dish.)
5. In a large bowl, toss greens, chopped boiled eggs, chopped fried egg pieces, and shallot. Pour the dressing over and toss gently to coat. (Why: Mixing cold greens with warm fried egg bits keeps nice contrasts in each bite.)
6. Plate the salad, sprinkle with chives or parsley, and serve immediately while fried eggs are still slightly warm.

How to Serve Crispy Egg Salad

• Serve on toasted sourdough or a buttered baguette slice for an open-faced sandwich.
• Make it a main with extra greens and a side of roasted potatoes or soup.
• Garnish with extra chopped herbs and a pinch of smoked paprika for color and gentle heat.

How to Store Crispy Egg Salad

• Fridge: Keep in an airtight container for up to 2 days. Store dressing and fried egg pieces separately if you want the crispiest texture later.
• Freezer: Not recommended — fried eggs and lettuce don’t freeze well.
• Reheat: Re-crisp fried egg pieces in a hot, dry skillet for 1–2 minutes before folding them back into the salad. Add dressing just before serving.

Tips to Make Crispy Egg Salad

• Dry greens well so the dressing clings and doesn’t make the salad soggy.
• Use medium-high heat for the skillet so edges crisp quickly without overcooking yolks.
• Chop fried eggs into uneven pieces for a better mix of textures.
• Taste the dressing before tossing; small tweaks (more lemon or salt) change the whole dish.

Variation (if any)

• Vegetarian boost: Add roasted chickpeas or garbanzo beans for extra protein and crunch.
• Lighter version: Swap mayonnaise for extra yogurt and use a nonstick spray to crisp the eggs with less oil.

FAQs

Can I make this without frying the eggs?

Yes. You can skip frying and use only boiled eggs for an easier, softer egg salad. Frying adds warm texture, but boiled eggs still taste great.

How do I keep the greens from getting soggy?

Pat the greens dry and dress the salad right before serving. Store dressing separately if you plan to eat leftovers.

Can I make this ahead for lunchboxes?

Prep boiled eggs and dressing ahead, but fry eggs and combine with greens just before serving to keep the crisp edges.

What can I use instead of mayonnaise?

Use plain yogurt, sour cream, or a mix of yogurt and a little olive oil for a lighter dressing.

Conclusion

Crispy Egg Salad is an easy, warm twist on a classic that gives you crunchy edges, soft yolks, and a bright dressing in every bite. It’s cozy, quick, and a lovely way to use simple pantry eggs for a family meal. If you want another crunchy egg idea, check out Crispy Egg Salad – Healthyish Foods for more inspiration. Please leave a comment and a star rating if you tried this at home, and share the recipe on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!

Crispy Egg Salad

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• Author: chef-ava
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A warm twist on a classic egg salad with crispy fried egg edges that add texture and flavor.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• 4 cups mixed lettuce or baby greens, washed and dried
• 3 tbsp mayonnaise (use light if you like)
• 1 tbsp plain yogurt or sour cream
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper to taste
• 2 tbsp olive oil or vegetable oil (for crisping eggs)
• 1 small shallot or 2 tbsp red onion, finely chopped (optional)
• 1 tbsp chopped fresh chives or parsley (for garnish)

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Instructions

1. Bring a medium pot of water to a boil. Gently add eggs and cook for 8–9 minutes for slightly soft but set yolks. Cool eggs in ice water, peel, and roughly chop.
2. Heat a nonstick skillet over medium-high heat and add the oil. When the oil shimmers, crack two eggs into the pan and fry until the edges turn golden and crispy, about 2–3 minutes; flip if both sides are desired crisp.
3. Drain fried eggs on paper towels and chop coarsely once cool enough to handle. Keep some larger pieces for texture.
4. In a bowl, whisk together mayonnaise, yogurt, Dijon, lemon juice, salt, and pepper. Taste and adjust seasoning.
5. In a large bowl, toss greens, chopped boiled eggs, chopped fried egg pieces, and shallot. Pour the dressing over and toss gently to coat.
6. Plate the salad, sprinkle with chives or parsley, and serve immediately while fried eggs are still slightly warm.

Notes

Use room-temperature eggs for even cooking; adjust oil amount if you prefer less crisping.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 370mg