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–+ servings
Crispy Egg Salad

Crispy Egg Salad: A Flavor-Packed Twist on a Classic!

Savor the comfort of Crispy Egg Salad in fried buns, perfect for any occasion and easy to customize.
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Prep Time 1 hour
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 buns
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bun
  • 3 cups All-Purpose Flour Can be substituted with gluten-free blend
  • 1 packet Instant Yeast Or active dry yeast with adjusted activation times
  • 1 cup Milk Almond milk works for dairy-free option
  • 1 cup Warm Water Must be lukewarm for best results
  • 2 tablespoons Sugar Honey can be used as an alternative
  • 1 teaspoon Salt Enhances flavor and controls yeast
  • 2 tablespoons Unsalted Butter Margarine is suitable for dairy-free
For the Egg Salad
  • 6 Eggs Hard-boiled and chopped
  • 1/2 cup Mayonnaise Greek yogurt can be a healthier alternative
  • 2 tablespoons Mustard Dijon or yellow, based on preference
  • 1 cup Celery Can replace with pickles for different texture
  • 1/4 cup Green Onions Fresh herbs like dill or parsley add brightness
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
For Serving
  • 10 leaves Lettuce Arugula or baby spinach can be used
  • 2 slices Tomato Heirloom varieties recommended

Equipment

  • bowl
  • Skillet
  • whisk
  • measuring cups
  • measuring spoons
  • Paper towels

Method
 

Bun Preparation
  1. In a bowl, combine the lukewarm water, milk, sugar, and instant yeast. Let sit for 5-10 minutes until foamy.
  2. In a separate bowl, whisk together the flour and salt.
  3. Pour the yeast mixture into the dry ingredients and add softened butter. Mix until sticky dough forms.
  4. Knead dough on floured surface for 8-10 minutes until smooth and elastic.
  5. Place dough in greased bowl, cover, and let rise for 1-1.5 hours until doubled.
  6. Punch down dough, divide into 10 pieces, shape into balls, and let rest for 30-40 minutes.
  7. Heat oil to 175°C (350°F) in skillet.
  8. Fry buns for 3-4 minutes on each side until golden brown.
  9. Remove and drain on paper towels.
Egg Salad Preparation
  1. Mix chopped eggs, mayonnaise, mustard, celery, and green onions in a bowl. Season with salt and pepper.
Assembling Buns
  1. Cut buns open and fill with egg salad. Top with lettuce and tomato.
  2. Optional: Sprinkle paprika on top before serving.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store buns and egg salad separately. Buns last up to 3 days in fridge, egg salad is best consumed in 2 days. Freeze unfilled buns for up to 3 months.

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