Loaded Egg Salad Crispbread Recipe
Food Recipes | Appetizers | Breakfast | Brunch | Mother's Day | Sandwiches | Snacks
This Loaded Egg Salad Crispbread is the perfect tea time snack if you’re taking tea with Dwayne “The Rock” Johnson. Protein. Bacon. Crunch. If we ever got to hang out with Dwayne “The Rock” Johnson, there would have to at least be one other person there so that we could constantly refer to Dwayne “The Rock” Johnson in third-person. “Of course I’d love another serving of this fine crispbread. But please—would Dwayne ‘The Rock’ Johnson like to help himself first?” Then we’d text our parents and tell them to call us just so they could ask what we’re up to, and we’d tell them, “Well Mom, not much, you know—just hanging out here with Dwayne ‘The Rock’ Johnson.” Then we’d hit everybody in the room with the People’s Eyebrow.
PREP TIME
15 mins
COOK TIME
20 mins
SERVINGS
6-8
Ingredients
Horseradish Egg Salad
- 12 eggs
- 1/2 cup mayonnaise
- 2 Tbsp mustard
- 2 Tbsp horseradish
- Salt
- Pepper
Loaded Egg Salad Crispbread
- 6-8 crispbread
- 2 cups alfalfa sprouts, divided
- Horseradish Egg Salad
- 4 oz pancetta
- Chili crisp, for garnish
- Chives, for garnish
COOKING INSTRUCTIONS:
Loaded Egg Salad Crispbread
Horseradish Egg Salad
- Add eggs to small pot and fill with water. Bring to boil. Boil eggs for 10 minutes. Remove from heat and pour out hot water. Leave eggs in pot and run cold water over them for 4-5 minutes.
- Peel eggs and set aside.
- Dice eggs and transfer to a medium bowl. Add mayo, mustard, horseradish, salt and pepper. Mix until well-combined. Chill until ready to serve.
Loaded Egg Salad Crispbread
- To build each crispbread: top crispbread with sprouts, egg salad, pancetta, then chili crisp. Repeat with remaining ingredients. Enjoy!
PAIRINGS:
Loaded Egg Salad Crispbread
Chardonnay
Prosecco
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