Crispy Egg Salad Recipe

Introduction

Crispy Egg Salad offers a delightful twist on the classic creamy egg salad by adding a crispy, cheesy exterior. This easy-to-make dish is perfect for a satisfying lunch or a flavorful snack that comes together in just minutes.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha
• 2 teaspoons chives, finely chopped
• Kosher salt, to season
• Black pepper, a few turns of cracked pepper
• Olive or avocado oil cooking spray
• 1 slice of bread, toasted
• Sliced or mashed avocado
• Slices of jalapeño (optional)

Instructions

1. Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix everything well until evenly incorporated.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Place about a ¼ cup dollop of the egg mixture onto the hot pan, shaping it slightly.
3. Step 3: Pan fry the egg salad for 1 to 2 minutes until the bottom side is crispy and golden. Carefully flip it and sear the other side for an additional minute. Avoid frying too long to prevent the cheese from melting excessively and sticking to the pan.
4. Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado over it. Top with the crispy egg salad and add a few slices of jalapeño for extra heat if desired.
5. Step 5: Serve warm and enjoy immediately for the best texture and flavor.

Tips & Variations

• Use kewpie mayonnaise for a richer, slightly sweet flavor that complements the sriracha.
• Add finely chopped celery or pickles for extra crunch and flavor.
• Swap mozzarella for cheddar for a sharper taste and different melting texture.
• For a vegetarian version, omit the sriracha or replace it with a mild hot sauce.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. It is best to pan fry and assemble just before eating to maintain crispiness. Reheat gently in a skillet over low heat if needed, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg salad mixture ahead of time?

Yes, you can prepare the mixture a few hours ahead and keep it refrigerated. However, pan frying and assembling are best done just before serving to keep the crispy texture.

What can I use if I don’t have mozzarella cheese?

You can substitute mozzarella with cheddar, Monterey Jack, or any mild melting cheese you prefer. Each will bring a slightly different flavor and texture.

Crispy Egg Salad Recipe

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★★★★★

5 from 113 reviews

Crispy Egg Salad is a delicious twist on the classic egg salad, where chopped hard-boiled eggs are mixed with creamy mayonnaise, spicy sriracha, fresh chives, and shredded mozzarella cheese, then pan-fried to create a crispy, golden crust. Served on toasted bread with mashed avocado and jalapeño slices, this recipe offers a perfect blend of creamy, spicy, and crunchy textures ideal for a quick breakfast or light lunch.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Salad

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
• ½ tablespoon sriracha
• 2 teaspoons chopped chives
• Kosher salt, to taste
• Black pepper, a few turns of cracked black pepper

To Serve

• 1 slice of bread, toasted
• Mashed or sliced avocado, as needed
• Few slices of jalapeño, for topping
• Olive or avocado oil cooking spray, for pan frying

Instructions

1. Mix the Egg Salad: In a mixing bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir thoroughly until all the ingredients are evenly incorporated.
2. Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Scoop about ¼ cup of the egg salad mixture and place it onto the hot skillet. Pan-fry for 1-2 minutes until the bottom is golden and crispy. Carefully flip and sear the other side for an additional minute. Avoid frying for too long to prevent the cheese from becoming overly melted and difficult to handle.
3. Assemble: Toast a slice of bread and spread a layer of mashed or sliced avocado on top. Place the crispy fried egg salad on the avocado layer. Add a few jalapeño slices for a spicy kick. Serve immediately while warm to enjoy the best texture and flavor.

Notes

• Use Kewpie mayonnaise for a creamier and richer flavor, but regular mayonnaise works just fine.
• Adjust sriracha quantity based on your preferred spice level.
• Be gentle when flipping the fried egg salad to maintain its shape.
• Serve immediately after frying to enjoy the crispy texture; leftovers may lose their crispiness.
• For a gluten-free option, use gluten-free bread or serve the egg salad on a bed of greens.

Keywords: Crispy Egg Salad, Pan Fried Egg Salad, Egg Salad Recipe, Quick Breakfast, Mozzarella Egg Salad, Spicy Egg Salad