Crispy Egg Salad Recipe

Introduction

Crispy egg salad takes the classic egg salad to a new level with a crunchy seared exterior and gooey cheese inside. This easy recipe combines creamy mayo, a hint of heat from sriracha, and fresh chives for a delicious twist perfect for sandwiches or a light meal.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha
• 2 teaspoons chives, chopped small
• Kosher salt, to season
• Black pepper, a few turns of cracked pepper
• Olive or avocado oil cooking spray
• Bread for toasting
• Avocado, sliced or mashed
• Jalapeño slices (optional)

Instructions

1. Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix everything well to evenly distribute the ingredients.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Place about ¼ cup of the egg mixture onto the hot pan, spreading it gently into a small patty.
3. Step 3: Pan fry the egg salad patty for 1 to 2 minutes until the bottom is golden and crispy. Carefully flip it and cook for another minute on the other side. Avoid cooking too long to prevent the cheese from melting too much, which makes it harder to handle.
4. Step 4: While the egg salad is cooking, toast a slice of bread. Spread a layer of sliced or mashed avocado on the toast.
5. Step 5: Place the crispy egg salad patty on top of the avocado toast. Add a few slices of jalapeño if you like extra heat. Serve warm and enjoy your crispy egg salad sandwich.

Tips & Variations

• Use kewpie mayonnaise for a creamier, slightly sweeter flavor.
• Add fresh herbs like dill or parsley for added freshness.
• For a milder version, reduce or omit the sriracha and jalapeños.
• Try different cheese types like cheddar or pepper jack for varied flavor.
• Serve the crispy egg salad on lettuce wraps instead of bread for a low-carb option.

Storage

Store leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. It’s best to pan fry the patties fresh to maintain crispiness. Reheat gently in a skillet over low heat for a minute or two if needed. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie?

Yes, regular mayonnaise works perfectly fine. Kewpie mayonnaise just adds a creamier and slightly sweeter note but is optional.

How do I hard-boil eggs perfectly for this recipe?

Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let eggs sit for 10-12 minutes, then cool in ice water before peeling and chopping.

Crispy Egg Salad Recipe

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★★★★★

4.4 from 135 reviews

This Crispy Egg Salad recipe reinvents the classic egg salad by pan-frying it to create deliciously crispy edges while retaining a creamy, flavorful interior. Combining chopped hard-boiled eggs with mozzarella, mayonnaise, sriracha, and fresh chives, it’s pan-fried into golden patties and served atop toasted bread with avocado and jalapeño slices for a satisfying, warm sandwich that’s perfect for breakfast or lunch.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Breakfast, Lunch, Sandwich
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Salad

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha
• 2 teaspoons chopped chives
• Kosher salt, to season
• Freshly cracked black pepper, to taste

To Serve

• 1 slice toasted bread
• Sliced or mashed avocado
• Few slices of jalapeño
• Olive or avocado oil cooking spray

Instructions

1. Mix the Egg Salad: In a bowl, combine the chopped hard-boiled eggs, mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
2. Heat the Skillet: Place a nonstick skillet over medium-high heat and lightly spray it with olive oil or avocado oil cooking spray to prevent sticking and promote browning.
3. Pan Fry the Egg Mixture: Spoon about 1/4 cup of the egg salad mixture onto the hot skillet, spreading it gently into a patty shape. Cook for 1-2 minutes until the bottom is crispy and golden. Carefully flip the patty and sear for an additional 1 minute on the other side. Avoid overcooking to prevent the cheese from melting too much and making flipping difficult.
4. Toast the Bread and Prepare the Base: While the egg salad patties cook, toast a slice of bread until golden and crisp. Spread a layer of sliced or mashed avocado on the toast to add creaminess and flavor.
5. Assemble the Sandwich: Place the crispy egg salad patty on top of the avocado-covered toast. Add a few slices of jalapeño on top for a spicy kick. Serve warm and enjoy immediately for the best texture and flavor.

Notes

• Use a nonstick skillet and cooking spray to easily flip the patties without breaking.
• Do not over-fry the egg patties to keep them tender inside and crispy outside.
• Kewpie mayonnaise adds a richer flavor but regular mayonnaise works just as well.
• Adjust sriracha amount to control the spice level.
• Serve immediately to enjoy the crispy texture before it softens.

Keywords: crispy egg salad, egg salad sandwich, pan-fried egg salad, creamy egg salad, mozzarella egg salad, spicy egg salad