Crispy Egg Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://heutigemahlzeiten.com/crispy-egg-salad-recipe/
