Crispy Egg Salad
Have you ever tried Crispy Egg Salad? If not, I’m going to put you on to the most delicious recipe.
This spicy combination includes, chopped hard boiled eggs, mayonnaise, spicy sriracha, chopped chives, shredded mozzarella cheese, kosher salt and cracked black pepper. Mixed and portioned out into small egg salad “cakes” then pan seared to crispy perfection.
Enjoy this crispy egg salad over toasted bread with sliced or mashed avocado and jalapeno. Best enjoyed immediately.
Why You’ll Love This Recipe
Easy to make and fun to eat. This is a fun twist on traditional egg salad. Serving it slightly crispy and warm is a great way to switch things up.
Versatile. You can customize this recipe to fit your liking. Serve it over smashed avocado toast with jalapeno or whatever toppings you enjoy most.
Recipe Ingredients
- Eggs: You’ll need 6 hard boiled eggs for this recipe.
- Cheese: You’ll need shredded mozzarella cheese for this recipe. Option to freshly grate the cheese. Do not use high moisture mozzarella cheese. Low moisture works best.
- Mayonnaise: This recipe calls for mayonnaise. Option to use kewpie mayonnaise instead.
- Hot Sauce: This recipe calls for some sriracha to add a slight punch of spice.
- Seasoning: Season with a pinch of kosher salt and cracked black pepper.
- Chives: You’ll need fresh chives for this recipe.
Expert Tips for Crispy Egg Salad
- Heat a nonstick skillet over medium high heat and spray it very lightly with olive or avocado oil cooking spray right before adding the egg salad.
- Do not overcrowd the pan. Portion the egg salad using a 1/4 measuring cup. Only pan fry the amount of egg salad needed. Do not pan fry in advance.
- Pan fry for 1-2 minutes then flip and fry of 1 additional minute. If you let the egg salad rest too long in the pan, the cheese will get too melty, and the egg salad will be hard to transfer.
- Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days. Pan fry as needed.
How to Make Crispy Egg Salad
Mix the Egg Salad
Chopped six hard boiled eggs and add them to a bowl. Combine the eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt and cracked black pepper. Mix well.
Pan Fry the Egg Salad
Heat a nonstick skillet over medium high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. It’s important not to pan fry the egg salad for too long otherwise the cheese will get too melty and they will be hard to pick up.
Assemble
Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.
Storage
Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes, you can swap the mozzarella for another cheese that melts easily. Try Swiss or grated cheddar. Avoid high moisture cheeses, parmesan and crumbled cheeses like goat or blue.
If you do not like spice, omit the sriracha all together. Option to add a few shakes of Tabasco or Red hot instead.
Other Egg Recipes to Consider Trying
- Cottage Cheese Egg Salad
- Quick Chickpea Egg Salad
- Ham and Cheese Deviled Eggs
- Grated Egg Avocado Toast
- Tuna Melt Deviled Eggs
Crispy Egg Salad
Equipment
- 1 nonstick skillet
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, few turns of cracked black pepper
Instructions
How to Make Crispy Egg Salad
Mix the Egg Salad
- Chopped six hard boiled eggs and add them to a bowl. Combine the eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt and cracked black pepper. Mix well.
Pan Fry the Egg Salad
- Heat a nonstick skillet over medium high heat. Lightly spray it with olive or avocado oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture onto the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. It’s important not to pan fry the egg salad for too long otherwise the cheese will get too melted and they will be hard to transfer from the pan.
Assemble
- Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.
14 Comments on “Crispy Egg Salad”
Saw the crispy egg salad sandwich on IG, made it this morning and it was so fire!!!!!!!!!! A nice change from just eating 5 boiled eggs for my first meal of the day.❤️
So glad you enjoyed!
I halved the recipe and added old bay and 2 or 3 tbsp of Italian panko, it was DELICIOUS! If you’re having issues with the mixture falling apart I recommend adding panko or breadcrumbs, I also refrigerated the mixture for a few minutes before frying and the patties held up perfectly.
Made it and it was darn delicious… I added a tablespoon of bread crumbs and used guacamole instead of avocado on wheat toast….. it will definitely be in my rotation.
Glad to hear you enjoyed it!
I was so excited about this one but, sadly, it didn’t work for me. I followed the instructions as stated but my patties didn’t hold together at all. I just wound up with a scramble. The flavors are good, but the execution didn’t. Bummer!
sorry to hear that!
I may have done something wrong, mine does not stay in patty form. Its falling apart. I just made it in to a scramble and put it in a flour tortilla.
It could be a number of reasons… but typically people are leaving it in the pan too long. Did you follow the recipe as written?
Food looks great
thank you!
I didn’t have chives or jalapeños, but other wise made as stated. The whole family liked it. I’m happy to have another vegetarian sandwich to make – and it was relatively easy.
I am normally NOT a “can I make this dumb substitution that ruins the whole recipe” person. But I want this immediately and I have no mozzarella or mayo on hand. Would it be insane to try whipped cottage cheese in place of those two things? Would it fall apart? I feel like the slightly melted mozz is probably pretty important for structural integrity. Halp.
Hey Lauren, the mozzarella is what holds it together! I’m afraid the cottage cheese would be too soft… but if you give it a try, let me know!