Crunchy Egg Salad Bowl (Printable Version)
Creamy egg mixture served over fresh greens with soft-centered eggs and crunchy toppings for the perfect texture-rich meal.
# Ingredients:
→ Egg Salad Base
01 -
6 large eggs
02 -
½ cup mayonnaise
03 -
2 tablespoons yellow mustard
04 -
¼ cup finely diced celery
05 -
2 tablespoons finely chopped red onion
06 -
1 tablespoon sweet pickle relish
07 -
¼ teaspoon salt (or to taste)
08 -
¼ teaspoon black pepper (or to taste)
→ Salad Assembly
09 -
3-4 cups chopped lettuce or mixed greens
10 -
Extra hard-boiled eggs, halved
11 -
Sliced green onions or scallions
12 -
Fresh herbs (parsley, dill, or mixed herbs)
13 -
Crunchy topping (toasted breadcrumbs, crispy onions, or golden toasted bread pieces)
14 -
Paprika or chili flakes for garnish (optional)
# Steps:
01 -
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer immediately to cold water, then peel once cool.
02 -
Roughly chop half of the eggs and place them in a bowl. Add mayonnaise, mustard, celery, red onion, sweet pickle relish, salt, and pepper. Gently mix until creamy but still chunky.
03 -
Spread the chopped lettuce or mixed greens on a large serving plate or bowl. Spoon the creamy egg salad over the greens.
04 -
Slice the remaining eggs in halves and arrange them on top. Scatter green onions, fresh herbs, and crunchy toppings evenly over the salad. Finish with paprika or chili flakes if desired.
# Notes:
01 -
Egg salad (without greens) keeps 3-4 days refrigerated
02 -
Assemble with greens just before serving for best texture
03 -
Serve as a standalone salad meal
04 -
Pair with crusty bread or toast on the side
05 -
Perfect for brunch spreads or light dinners