Introduction

Crispy Egg Salad offers a fun twist on the classic egg salad by pan-frying the mixture until golden and slightly crisp. This recipe combines creamy mozzarella and a hint of sriracha for a flavorful, satisfying sandwich filling that’s perfect for breakfast or lunch.

The image shows two sandwich halves stacked on top of each other on a white plate, placed on a white marbled surface. Each sandwich has three main layers: the bottom and top layers are light brown toasted bread with a soft texture, while the middle layer is thick and creamy with a mix of chopped white eggs, green jalapeño slices, and fresh green herbs. The creamy mixture has a slightly browned, grilled appearance with a mix of orange and white colors, indicating melted cheese and seasoning. The jalapeño slices are fresh and vibrant, adding pops of green color. Small pieces of chopped green herbs are scattered throughout the filling, giving texture and freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (or Kewpie mayonnaise for extra creaminess)
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
Bread slice, toasted (for serving)
Avocado, sliced or mashed (for serving)
Jalapeño slices (optional, for serving)

Instructions

Step 1: Chop six hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir well to combine all ingredients evenly.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray. Spoon about ¼ cup of the egg mixture onto the hot pan, pressing lightly to shape. Cook for 1-2 minutes until the bottom is golden and crisp. Carefully flip and cook for another minute on the other side. Avoid cooking too long to prevent the cheese from melting excessively and sticking.
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, then add jalapeño slices if desired. Serve warm immediately for the best flavor and texture.

Tips & Variations

Use Kewpie mayonnaise for a richer, slightly sweeter flavor that complements the spicy sriracha.
Add fresh herbs like dill or parsley instead of chives for a different herbal note.
Try using pepper jack cheese instead of mozzarella for added spice.
Serve on a toasted bagel or croissant for a special brunch option.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. For best texture, pan-fry the portions fresh when you’re ready to eat. If you have any cooked patties left, reheat briefly in a skillet over low heat to crisp them up again before serving.

How to Serve

The image shows a sandwich cut in half and stacked, with two main layers of fillings on white bread. The bottom layer consists of a mix with small chunks of white egg and chopped green celery and jalapeño slices, all spread thickly and evenly on the bread. Above this is a creamy orange spread with bits of white egg, herbs, and spices, creating a textured, slightly crispy top surface. The sandwich is placed on a white plate with some green herb pieces scattered around, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, mozzarella works well for its mild flavor and meltability, but you can substitute with cheddar, pepper jack, or even feta for a different taste.

Is it necessary to pan-fry the egg salad?

Pan-frying adds a crispy texture and helps hold the mixture together, making it more sandwich-friendly. However, the mixture can also be enjoyed cold if preferred.