Ingredients
Scale
- 6 large hard-boiled eggs, cooled and peeled
- 1/4 cup quality mayonnaise
- 1 tablespoon Sriracha or chili garlic sauce
- 1/4 cup finely chopped celery
- 1 teaspoon Dijon mustard
- 1/2 cup Panko breadcrumbs
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: In a small frying pan, melt the butter over medium heat. Add the Panko breadcrumbs and toast, stirring frequently, until golden brown and extremely crispy (about 3-4 minutes). Remove from heat and set aside to cool completely.
- Step 2: Place the hard-boiled eggs into a large mixing bowl. Using a fork or potato masher, mash the eggs to your preferred consistency—leaving some texture is recommended for this recipe.
- Step 3: Add the mayonnaise, Sriracha, Dijon mustard, and finely chopped celery to the mashed eggs. Mix thoroughly until all ingredients are well combined and the mixture is evenly spicy.
- Step 4: Season the egg mixture generously with salt and black pepper. Gently fold in about 3/4 of the cooled toasted Panko breadcrumbs, ensuring they are distributed throughout the salad for interior crunch.
- Step 5: Chill the "Spicy & Crispy Egg Salad" in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the salad on toast or lettuce cups, topping each serving with the remaining reserved toasted Panko breadcrumbs just before eating to maximize the crispness.
Notes
- Store leftover egg salad tightly covered in the fridge for up to 3 days, but always reserve the final Panko topping separately and add it right before serving to prevent sogginess.
- Do not attempt to reheat this salad; if you prefer it slightly warmer than refrigerated, simply let it sit at room temperature for 10 minutes before serving.
- For a fantastic appetizer, serve small spoonfuls in endive spears or hollowed-out cucumber boats, contrasting the rich, spicy salad with fresh, cool vegetables.
- To ensure a vibrant flavor and adjustable heat level, taste the mixture after Step 3 before adding the celery and panko, increasing the Sriracha by half-teaspoon increments until you reach your perfect spice balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American