Description
A warm and crunchy twist on classic egg salad, featuring crispy fried eggs and creamy dressing.
Ingredients
Scale
- 6 large eggs, cold from the fridge
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons finely chopped chives or green onion
- Salt and pepper to taste
- 2 tablespoons butter or neutral oil (vegetable or canola)
- 1 tablespoon olive oil (optional, for flavor)
- 1/4 cup diced celery (optional)
- 1/4 cup sweet pickle relish or chopped pickles (optional)
- A pinch of smoked paprika or hot sauce (optional)
Instructions
- Bring eggs to a gentle boil: place eggs in a pot and cover with cold water by 1 inch. Heat to a rolling boil, then cover and turn off heat. Let sit for 9 minutes.
- Cool and peel: drain hot water and run eggs under cold water or place in an ice bath for 5 minutes. Peel the shells.
- Chop eggs: roughly chop 4 of the eggs into bite-sized pieces for the salad bowl and reserve 2 eggs whole for frying.
- Make the dressing: in a bowl, stir mayonnaise, Dijon, lemon juice, chives, salt, and pepper.
- Combine base: fold chopped eggs and any optional celery or pickles into the dressing.
- Heat the pan: warm a nonstick or cast-iron skillet over medium heat and add butter and oil.
- Fry the reserved eggs: crack each egg into the hot pan and cook until the whites set and the edges turn golden, about 2-3 minutes.
- Chop the crispy eggs: transfer to a plate and chop into rough pieces. Add to the dressed egg mixture.
- Final taste: adjust salt, pepper, or lemon, then serve warm or at room temperature.
Notes
Use unsalted butter for lower sodium; add salt later to taste. Room-temperature mayonnaise mixes more smoothly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg