Introduction

Crispy egg salad is a delicious twist on the classic creamy salad you know and love. With a crispy exterior and melty cheese inside, this dish offers a satisfying texture and bold flavors perfect for a quick snack or light lunch.

This image shows two sandwich halves stacked on a white plate with a white marbled background. The sandwich has three visible layers: the bottom layer is a slice of toasted white bread, the middle layer is a mix of orange spread with chopped white pieces that look like egg whites and green jalapeno slices, and the top layer is another slice of toasted white bread. The orange spread is textured with small green herbs and has some browned, crispy spots on top. The sandwiches are cut to show the cross-section of these layers clearly. 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 chopped chives
Kosher salt, to season
Black pepper, a few turns of cracked black pepper

Instructions

Step 1: In a bowl, combine the chopped hard-boiled eggs, mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix everything thoroughly until well combined.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about ¼ cup of the egg mixture onto the hot pan to form a small patty.
Step 3: Pan fry the egg salad patty for 1-2 minutes until the bottom is crispy and golden. Carefully flip it over and sear the other side for 1 minute. Avoid cooking too long to prevent the cheese from becoming overly melted and sticking to the pan.

Tips & Variations

Use Kewpie mayonnaise for a richer, slightly tangy flavor that complements the sriracha well.
Add a pinch of smoked paprika for an extra smoky depth.
Serve the crispy egg salad on toasted bread or alongside fresh greens for a complete meal.
To make it vegetarian, ensure the sriracha does not contain fish sauce or substitute with a mild chili sauce.

Storage

Store leftover egg salad patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick pan over low heat to maintain crispiness. Avoid microwaving directly as it can make the patties soggy.

How to Serve

The image shows two thick slices of toast stacked on a white plate with a white marbled surface background. Each slice has a bottom layer of soft, light brown toasted bread, topped with a generous spread of a chunky orange-yellow mixture that includes small white chunks of boiled egg and green herbs. On top of this mixture, there are thin, bright green slices of jalapeño peppers placed visibly near the center. The toast edges are crisp and golden brown, while the topping appears creamy and slightly browned in spots, giving a textured and tasty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of mozzarella?

Yes, mild cheeses like Monterey Jack or cheddar work well, but keep in mind that mozzarella melts smoothly and offers the best texture for this recipe.

What if I don’t have fresh chives?

If fresh chives aren’t available, you can substitute with finely chopped green onions or a small pinch of dried chives for a similar mild onion flavor.