Crispy Shallot Egg Salad

Prep Time: 15 minutes
Cook Time (eggs + shallots): 15 minutes
Servings: 3–4

Macros per serving:
Calories: 285 | Protein: 12g | Carbs: 5g | Fat: 23g

this recipe!

Crispy, creamy, and so dang good

This isn’t your average egg salad. The crispy shallots add a rich, toasty crunch that totally transforms each bite. You’ve got the creamy base from mayo and soft-boiled eggs, then boom—little golden shallot bits that take it to the next level.

I made this one day just craving texture—something that felt cozy but not boring. Shallots to the rescue. Now it’s in regular rotation.

Why I Love This Recipe

• 🧅 Crispy shallots = game changer
• 🥚 Creamy egg base with little bites of crunch
• 🧄 Savory, cozy, and full of umami
• 🥗 Works on toast, in wraps, or over greens
• 🌿 Feels fancy, but it’s super simple

What You’ll Need

• 6 hard-boiled eggs, peeled
• ¼ cup mayonnaise
• 1 ½ tbsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 medium shallots, thinly sliced
• 2 tbsp neutral oil (like avocado or canola)
• Optional: chopped parsley for garnish

Pro Tips

• Slice shallots super thin for extra crispiness
• Let them fry low and slow—don’t rush it
• Use a slotted spoon to lift shallots from oil
• Let the shallots cool fully before mixing in (they crisp as they cool!)
• A sprinkle of salt right after frying makes them shine

Tools You’ll Need

• Knife & cutting board
• Non-stick skillet
• Mixing bowl
• Paper towels
• Slotted spoon
• Fork or potato masher

Substitutions and Variations

• Use fried onions instead of shallots for a shortcut
• Add chopped pickles for extra tang
• Try sour cream or Greek yogurt instead of mayo
• Swap in whole grain mustard for more bite
• Add crumbled bacon if you want extra savory depth

Make-Ahead Tips

• Make crispy shallots a day ahead (store in an airtight container)
• Boil eggs up to 3 days ahead
• Mix salad fresh for best crunch, or stir in shallots just before serving

Instructions

STEP 1: Boil and Peel the Eggs

Boil 6 eggs to your liking (hard or soft-boiled). Peel and set aside.

STEP 2: Slice the Shallots

Thinly slice 2 medium shallots into very fine rings.

STEP 3: Fry the Shallots

Heat 2 tbsp neutral oil in a skillet over medium heat. Add sliced shallots and cook until golden brown and crisp, about 6–8 minutes. Stir often.

STEP 4: Drain and Cool

Remove shallots with a slotted spoon and place on paper towels. Sprinkle lightly with salt. Let them cool to crisp up.

STEP 5: Chop the Eggs

Roughly chop your boiled eggs into bite-size pieces.

STEP 6: Make the Dressing

In a mixing bowl, combine ¼ cup mayo, 1 ½ tbsp Dijon mustard, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Stir well.

STEP 7: Mix It All Up

Add chopped eggs and half of the crispy shallots to the bowl. Stir gently to combine.

STEP 8: Garnish and Serve

Top with the remaining crispy shallots and optional chopped parsley. Serve cold.

Leftovers + Storage

• Store in an airtight container in the fridge
• Best eaten within 3 days
• Keep shallots separate until ready to eat if you want max crunch

Why This Recipe Works (Quick Science)

• Crispy shallots bring texture and umami flavor
• Egg yolks and mayo create that signature creamy mouthfeel
• Mustard adds acid that balances the richness
• Letting the shallots cool = crispy, not chewy

Meal Plan Ideas

• Stuff into pita or lavash wraps
• Top a slice of sourdough or rye toast
• Serve over arugula with a drizzle of olive oil
• Add to a sandwich with roasted veggies
• Scoop into lettuce cups for a low-carb option

Common Mistakes

• Not slicing shallots thin enough—they won’t crisp
• Overheating oil—burns the shallots fast
• Overmixing the salad—can get mushy
• Not letting shallots cool—they crisp as they sit

What to Serve With

• Toasted sourdough
• Arugula or baby greens
• Pickled veggies on the side
• Roasted sweet potatoes
• Sparkling water or iced tea

FAQ

Q: Can I use store-bought crispy onions instead?
A: Totally! They won’t have the same fresh flavor, but they work in a pinch.

Q: Can I make it without mustard?
A: Yes—try a little lemon juice or vinegar instead for acid.

Q: What if I over-fry the shallots?
A: Watch them closely near the end—they go from golden to burnt fast. Pull them off when they’re just lightly browned.

Q: Is this good for meal prep?
A: Yes! Just store shallots separately and mix in right before eating for best texture.

That extra crispy bite hits different

This crispy shallot egg salad is rich, punchy, and has that little crunch that keeps you going back for more. If you’re into texture and flavor (who isn’t?), you’ve got to try this. Let me know how it turned out—your feedback always makes these better!