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, kewpie mayonnaise, spicy sriracha, chopped chives, shredded mozzarella cheese, salt and black pepper. Mixed and portioned out into small egg salad “cakes” then pan fried to crispy perfection.
Enjoy this crispy egg salad over toasted bread with sliced avocado and jalapeno. Best enjoyed immediately.
Pro Tips for Crispy Egg Salad
Heat a non-stick skillet over medium high heat and spray it very lightly with olive 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.
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 pick up.
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 into small pieces and add it to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt and cracked black pepper. Mix well.
Pan Fry the Egg Salad
Heat a non-stick 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 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. Looking for more recipes? Try my Cottage Cheese Egg Salad.
Crispy Egg Salad
Ingredients
- 6 hard-boiled eggs, chopped small
- ½ cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1-2 tablespoons chives, chopped small
- ¼ teaspoon salt
- black pepper, few turns of cracked black pepper
Equipment
- 1 non-stick skillet
Instructions
How to Make Crispy Egg Salad
Mix the Egg Salad
- Chopped six hard boiled eggs into small pieces and add it to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt and cracked black pepper. Mix well.
Pan Fry the Egg Salad
- Heat a non-stick 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 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”
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!
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.
Food looks great
thank you!
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?
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!
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 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.
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!