Crispy Egg Salad Recipe

Introduction

Crispy Egg Salad offers a delightful twist on a classic favorite by pan-frying the mixture to golden perfection. This recipe combines creamy eggs, melted mozzarella, and a kick of sriracha for a flavorful, satisfying dish perfect for a quick lunch or snack.

Ingredients

• 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 season
• Black pepper, a few turns of cracked black pepper

Instructions

1. Step 1: Chop the hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix everything thoroughly to combine.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture onto the hot pan. Cook for 1 to 2 minutes until the bottom is golden, then carefully flip and cook for 1 more minute. Avoid cooking too long to prevent the cheese from melting excessively and sticking.
3. Step 3: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad on the toast and add a few slices of jalapeño if desired. Serve warm and enjoy immediately for the best texture and flavor.

Tips & Variations

• Use Kewpie mayonnaise for a creamier texture and slight sweetness that complements the sriracha heat.
• Try adding fresh herbs like dill or parsley for extra freshness in the egg salad.
• For a milder version, reduce or omit the jalapeño slices on the toast.
• Experiment with different cheeses such as cheddar or pepper jack for varied flavor and meltiness.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat to maintain the crispy texture. Avoid microwaving as it may make the salad soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this egg salad ahead of time?

Yes, you can make the egg salad mixture a few hours in advance and store it in the refrigerator, but pan-frying is best done just before serving to retain crispiness.

What type of bread works best for this recipe?

Crunchy breads like sourdough, whole wheat, or a sturdy white bread hold up well to the toppings and add great texture to the dish.

Crispy Egg Salad Recipe

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★★★★★

4.6 from 225 reviews

This Crispy Egg Salad recipe transforms traditional creamy egg salad by pan-frying it with mozzarella cheese to create a deliciously crispy exterior. Combined with sriracha and chives for a subtle kick and fresh flavor, then served on toasted bread with avocado and jalapeño slices, it makes a satisfying and unique sandwich option perfect for a quick, tasty meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Lunch
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Salad Mixture

• 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 season
• Freshly cracked black pepper, a few turns

To Serve

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

Instructions

1. Mix the Egg Salad: Chop six hard-boiled eggs and add them to a bowl. Combine the eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Mix everything thoroughly to ensure an even distribution of flavors.
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. Take about 1/4 cup of the egg mixture and place it carefully onto the hot pan. Pan-fry for 1 to 2 minutes until the bottom develops a golden, crispy crust. Carefully flip the egg salad and sear the other side for an additional 1 minute. Avoid overcooking to prevent the cheese from melting too much and making it hard to handle.
3. Assemble the Sandwich: Toast a slice of bread until golden and crisp. Spread a layer of sliced or mashed avocado on the toast, then top with the crispy pan-fried egg salad patty. Add a few slices of jalapeño on top for a spicy kick. Serve immediately while warm for the best taste and texture.

Notes

• To hard boil eggs perfectly, place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and let sit covered for 10-12 minutes before cooling in ice water.
• Using Kewpie mayonnaise will add a richer, slightly sweeter flavor to the egg salad, but regular mayonnaise works well too.
• Adjust sriracha amount to your preferred spice level or omit for a milder taste.
• For extra crispiness, you can press the egg mixture flat before frying to increase surface contact with the pan.
• This recipe is best enjoyed immediately to maintain the crisp texture of the fried egg salad.

Keywords: crispy egg salad, pan-fried egg salad, egg salad sandwich, mozzarella egg salad, quick lunch recipe