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Crunchy Egg Salad

This egg salad combines tender, creamy eggs with crisp vegetables and toasted nuts, creating a satisfying contrast in textures. It features a tangy mayonnaise-based dressing, balanced with fresh lemon juice and seasoned to perfection. The final dish is a vibrant, bowl-filling salad with a mix of smooth, crunchy, and nutty elements, perfect for spreading or serving on its own.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably organic, pasture-raised
  • 1/4 cup mayonnaise full-fat preferred
  • 1 tablespoon lemon juice freshly squeezed
  • 1 stalk celery finely chopped
  • 2 radishes radishes thinly sliced
  • 1/4 cup toasted nuts chopped walnuts or almonds
  • to taste salt
  • to taste pepper

Equipment

  • Medium pot
  • Slotted spoon
  • Bowl
  • Sharp knife
  • Cutting board
  • fork

Method
 

  1. Place the eggs in a medium pot and cover with cold water by about an inch. Bring to a gentle boil over medium heat, then turn off the heat, cover, and let sit for 9-10 minutes. This ensures firm but tender yolks.
  2. Using a slotted spoon, transfer the eggs into a bowl of ice water immediately after cooking. Let them sit for 5 minutes to cool down and make peeling easier.
  3. Peel the eggs carefully under running water, then gently pat them dry with a towel. Slice the eggs in half lengthwise, and pop the yolks into a mixing bowl.
  4. Mash the yolks with a fork until smooth and creamy, then chop the egg whites into small pieces and add them to the bowl. Mix gently to combine.
  5. Add the mayonnaise, freshly squeezed lemon juice, a pinch of salt, and freshly ground pepper to the bowl. Fold everything together until well incorporated and the mixture is creamy.
  6. Stir in the finely chopped celery, thinly sliced radishes, and toasted nuts. Gently fold them into the salad, ensuring they stay crisp and add texture.
  7. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed. Cover and refrigerate for 10-15 minutes to let flavors meld and the crunch stay fresh.
  8. Serve the egg salad chilled or at room temperature, spooned onto slices of crusty bread, atop greens, or with your favorite crackers. Garnish with additional herbs if desired and enjoy.

Notes

For extra flavor, add chopped fresh herbs like dill or parsley. To keep the salad vegan, replace mayo with mashed avocado or vegan mayonnaise, and skip the eggs altogether.