Introduction

This Crispy Egg Salad offers a delightful twist on traditional egg salad by pan-frying it to achieve a golden, crispy exterior. Combined with mozzarella, spicy sriracha, and fresh chives, it’s a flavorful and satisfying dish perfect for a quick lunch or snack.

The image shows a close-up of two stacked sandwich halves on a white plate with a white marbled surface underneath. Each sandwich has a base layer of lightly toasted bread, topped with a thick orange creamy spread mixed with chopped white pieces that look like egg, green chopped herbs, and slices of fresh jalapeño peppers. The orange spread is unevenly spread, showing some browned spots on top and small green bits mixed inside. The top sandwich half is resting slightly tilted on the bottom half, revealing the layers clearly with a mix of bright green from the jalapeños and creamy orange with white chunks from the spread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (option to use kewpie mayonnaise)
½ tablespoon sriracha
2 teaspoons chives, chopped small
Kosher salt, to season
Black pepper, a few turns of cracked black pepper
Olive or avocado oil cooking spray, for pan frying
1 slice of bread, toasted
Sliced or mashed avocado, for topping
Jalapeño slices, to garnish

Instructions

Step 1: Chop six hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, a pinch of kosher salt, and cracked black pepper. Mix everything thoroughly until well combined.
Step 2: Heat a nonstick skillet over medium-high heat. Lightly spray the pan with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture into the hot skillet to form a small patty. Cook for 1–2 minutes until golden brown, then carefully flip and sear the other side for about 1 minute. Avoid overcooking to prevent the cheese from melting too much and sticking to the pan.
Step 3: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty over the avocado and garnish with a few jalapeño slices.
Step 4: Serve warm and enjoy this crispy, spicy twist on classic egg salad.

Tips & Variations

Use kewpie mayonnaise for a richer, slightly sweeter flavor that complements the sriracha well.
For extra crispiness, add a sprinkle of panko breadcrumbs into the egg mixture before pan-frying.
Swap mozzarella for a sharper cheese like cheddar to intensify the flavor.
Omit jalapeños or replace with mild peppers if you prefer less heat.

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 for optimal crispiness. Reheat gently in a nonstick pan over low heat to retain texture, avoiding the microwave which may make them soggy.

How to Serve

The image shows a close-up of two sandwich halves stacked on a white plate with a white marbled surface underneath. The sandwich has a thick base layer of soft white bread. On top of the bread is a thick layer of a creamy, slightly browned orange spread filled with white chunks, likely chopped boiled eggs mixed with a spicy cheese spread. There are visible green slices of fresh jalapeños and small bits of green herbs sprinkled over the spread, adding color contrast and texture. The bread edges are slightly toasted to a light golden brown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can substitute mozzarella with cheddar, pepper jack, or any melting cheese you prefer. Each will add a different flavor profile to the dish.

Is it necessary to pan-fry the egg salad?

Pan-frying adds a delightful crispy texture that contrasts the creamy interior, giving the salad a unique twist. However, you can also enjoy the mixture cold as a traditional egg salad if desired.