Introduction

Crispy Egg Salad is a fun twist on the classic comfort food you know and love. Combining creamy, spicy egg salad with a crispy pan-fried exterior creates a delightful contrast of textures. It’s perfect for a quick lunch or an easy snack.

Two thick open-faced sandwiches stacked on a white plate with a white marbled background, each sandwich has three visible layers: the bottom layer is soft white bread with a golden crust, the middle layer consists of sliced green jalapeños and chopped green herbs, and the top layer is a creamy orange spread mixed with finely chopped white pieces of boiled egg and green herbs, lightly browned on top. The top sandwich is tilted slightly backward, showing the 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 chives, chopped small
Kosher salt, to season
Black pepper, a few turns of cracked black pepper
Olive or avocado oil cooking spray (for pan frying)
Bread slices (for serving)
Avocado, sliced or mashed (for serving)
Jalapeño slices (optional, for serving)

Instructions

Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix well until fully incorporated.
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 skillet to form a small patty.
Step 3: Pan fry the egg patty for 1 to 2 minutes until the bottom is golden and crispy. Carefully flip it over and cook for an additional 1 minute on the other side. Avoid cooking too long to prevent the cheese from melting excessively, which can make flipping difficult.
Step 4: 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, add jalapeño slices if desired, and serve warm.

Tips & Variations

Use Kewpie mayonnaise for a richer, slightly sweeter flavor that complements the spicy sriracha nicely.
Add finely diced celery or pickles to the egg salad mixture for extra crunch and tang.
For a vegetarian option without cheese, try substituting with a bit of mashed avocado mixed into the eggs.
Serve the crispy egg salad with a side of mixed greens or your favorite soup for a complete meal.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. It’s best to pan fry the patties fresh before serving as they lose their crispiness when reheated. If you do reheat, warm them gently in a skillet instead of the microwave to maintain texture.

How to Serve

The image shows a sandwich cut into two stacked halves resting on a white plate with a white marbled surface background. Each sandwich half has two main layers: the base layer, which is a thick, soft bread slice with a light tan crust and airy texture, and the topping layer, which is a chunky mixture with small bits of white pieces (likely chopped eggs) mixed with an orange-colored spread that looks creamy and slightly toasted on top. There are thin slices of green jalapeno peppers nestled in the spread, adding pops of vibrant green color, with small green herbs sprinkled throughout. The top sandwich piece is slightly angled, showing off the layers and texture clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without mozzarella cheese?

Yes, you can omit the mozzarella if you prefer or substitute it with another melty cheese like cheddar or pepper jack to add a different flavor twist.

How do I hard-boil eggs perfectly for this salad?

Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and let them sit covered for 10-12 minutes. Cool eggs in ice water before peeling to make chopping easier and prevent overcooking.