Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped dill pickles
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 cup finely chopped celery
- 1/2 cup shredded lettuce
Substitution tip: If you’re looking for a lighter version, you can swap the mayonnaise with Greek yogurt or use gluten-free breadcrumbs for a gluten-free option.
Instructions
- Start by placing the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes. This step makes peeling a breeze and helps maintain that creamy texture.
- Once cooled, peel the eggs and chop them into bite-sized pieces. My abuela used to say that the size of the chop is a personal choice, so go with what feels right to you!
- In a large bowl, mix the mayonnaise, Dijon mustard, dill pickles, and chopped chives. Season with salt and pepper to taste.
- Add the chopped eggs to the dressing and gently fold until combined. Be gentle, like I learned in my first cooking class — it’s all about maintaining that creamy consistency.
- In a skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and smoked paprika. Stir constantly until the breadcrumbs are golden brown and crispy, about 3 minutes.
- To serve, place a bed of lettuce and chopped celery on each plate. Top with the egg salad and sprinkle generously with the crispy breadcrumbs for that perfect crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International