Description
A warm twist on a classic egg salad with crispy fried egg edges that add texture and flavor.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Drain fried eggs on paper towels and chop coarsely once cool enough to handle. Keep some larger pieces for texture.
- In a bowl, whisk together mayonnaise, yogurt, Dijon, lemon juice, salt, and pepper. Taste and adjust seasoning.
- In a large bowl, toss greens, chopped boiled eggs, chopped fried egg pieces, and shallot. Pour the dressing over and toss gently to coat.
- 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