Spring is finally here and the mornings feel much brighter. You want a breakfast that feels fresh and light but still keeps you full.
This Crispy Egg Salad is the perfect way to start your day. It transforms simple hard-boiled eggs into something truly special and satisfying.
Why This Recipe Is a Winner
This dish is a total game-changer for your morning routine. It offers a high-protein boost that fuels your entire afternoon. You get 13 grams of protein in every single serving.
The texture is what makes this recipe stand out. You get creamy yolks and golden, crispy edges in every bite. It is perfect for a healthy reset after a busy weekend.
Your whole family will love the crunch of the pan-seared eggs. It feels fancy like a restaurant meal but costs very little. This is a great budget-friendly way to eat well.
Simple Method
Making this salad is very simple and fast. You boil the eggs first until they are just right. Then, you give them a quick pan-fry for extra flavor.
This step adds a wonderful savory depth to the dish. Even beginners can master this technique with no trouble. You will have a beautiful meal ready in 25 minutes.
Ingredients You’ll Need
These are mostly pantry staples you likely have right now.
- 4 large eggs
- 1 tablespoon olive oil
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 cups baby spinach or arugula
Step-by-Step
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then remove from heat.
- Let the eggs sit covered for 9 minutes.
- Transfer eggs to an ice bath for 5 minutes.
- Peel the eggs and slice them in half lengthwise.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place eggs cut-side down in the hot skillet.
- Fry for 2 to 3 minutes until golden brown and crispy.
- Whisk together Greek yogurt, Dijon mustard, salt, and pepper.
- Divide baby spinach between two serving plates.
- Place two crispy egg halves on each plate.
- Drizzle with the yogurt dressing and garnish with chives.
Best Ways to Enjoy It
Serve this salad while the eggs are still warm. The contrast of hot eggs and cold greens is absolutely delicious. It makes a wonderful leisurely weekend brunch for two.
Pair it with a thick slice of toasted sourdough bread. You can also add a side of fresh seasonal fruit. Set the table and enjoy a slow start to your day.
Keep It Fresh
This Crispy Egg Salad is best enjoyed immediately after cooking. The eggs lose their crunch if they sit too long. However, you can boil the eggs a day early.
Store the unpeeled boiled eggs in the fridge for convenience. Keep the dressing in a small jar for up to two days. When you are ready, just fry and serve for speed.
Tips for Best Results
- Don’t skip the ice bath for easy peeling every time.
- Use a non-stick skillet to keep the eggs from tearing.
- Pat the eggs very dry before placing them in oil.
- Wait for the oil to be hot before adding eggs.
- Add a handful of fresh summer berries on the side.
- Use a sharp knife for clean slices through the yolk.
- Double the batch if you are feeding a larger group.
Ways to Switch It Up
- Swap arugula for spinach for a peppery flavor kick.
- Use dairy-free yogurt to make the dressing vegan-friendly.
- Add sliced avocado for extra creamy texture and healthy fats.
- In summer, swap chives for fresh basil or dill.
Common Questions
Can I make the eggs ahead of time?
Yes, you can boil the eggs the night before. Just wait to fry them until you are ready to eat. This keeps the edges perfectly crispy for your meal.
How do I know when the eggs are done?
The eggs are ready when the cut side is deep golden. It usually takes about 2 to 3 minutes. Peek at the bottom with a spatula to check the color.
Will my kids enjoy this egg salad?
Most kids love the fun crunch of the fried eggs. You can serve the dressing on the side for dipping. It is a great way to introduce greens to picky eaters.
I hope this fresh salad brings a little sunshine to your morning. It is the perfect way to feel energized and healthy. Give it a try today!
— Lidida
Crispy Egg Salad
Ingredients
- 4 large egg s
- 1 tablespoon olive oil
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 cups baby spinach or arugula
Instructions
- Place eggs in a saucepan and cover with cold water; bring to a boil, then remove from heat and let sit covered for 9 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and slice in half lengthwise.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place eggs cut-side down in the skillet and fry for 2 to 3 minutes until the surface is golden brown and crispy.
- In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, salt, and pepper until smooth.
- Divide baby spinach between two plates.
- Place two crispy egg halves on each plate, drizzle with the yogurt dressing, and garnish with fresh chives.
