Ingredients
Eggs
- 4 eggs
- 2 tbsp oil
Dressing
- 3 tbsp mayonnaise or yogurt
- 1 tsp mustard
- Salt and black pepper to taste
Fresh Herbs
- 1 tbsp green onion, chopped
Instructions
- Fry the Eggs: Heat 2 tablespoons of oil in a pan over medium heat. Carefully crack the eggs into the pan and fry them until the edges become crispy and golden brown, about 3-4 minutes per side, depending on your preferred crispiness.
- Cool and Chop: Remove the fried eggs from the pan and let them cool slightly on a plate. Once cooled, chop the eggs into bite-sized pieces, including both the whites and yolks for texture.
- Prepare the Dressing: In a mixing bowl, combine 3 tablespoons of mayonnaise or yogurt with 1 teaspoon of mustard. Season with salt and freshly ground black pepper to taste. Stir until smooth and creamy.
- Combine Ingredients: Add the chopped eggs and 1 tablespoon of chopped green onions into the bowl with the dressing. Gently mix everything together to evenly coat the egg pieces while preserving their texture.
- Serve: Serve the crispy egg salad on toasted bread, in sandwiches, or as a tasty side dish alongside your favorite meals.
Notes
- Add chili flakes for a spicy kick if desired.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Side
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
