Introduction

This crispy egg salad offers a delicious twist on a classic dish by pan-frying the egg mixture until golden and crispy. It combines creamy mayonnaise, spicy sriracha, and melted mozzarella for a flavorful bite perfect for sandwiches or toast.

The image shows two thick slices of toast stacked on a white plate, set on a white marbled surface. Each slice has three main layers: the bottom is light brown toasted bread with a soft texture; the middle is a vibrant green layer of sliced jalapeños and chopped celery; and the top layer is a creamy, orange spread mixed with chunks of white boiled egg and bits of green herbs, slightly browned on top from toasting. 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, finely chopped
Kosher salt, to season
Black pepper, a few turns of cracked black pepper
Olive or avocado oil cooking spray, for pan frying
Toast and sliced or mashed avocado, for serving
Sliced jalapeño, for topping (optional)

Instructions

Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix thoroughly until well blended.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray.
Step 3: Place about a ¼ cup dollop of the egg mixture onto the hot skillet. Cook for 1 to 2 minutes until the bottom is golden and crisp.
Step 4: Carefully flip the egg mixture and cook for an additional 1 minute on the other side. Avoid cooking too long to keep the cheese from melting excessively and sticking to the pan.
Step 5: Toast your bread and spread a layer of sliced or mashed avocado on top. Add the crispy egg salad and garnish with jalapeño slices if desired.
Step 6: Serve immediately while warm for the best texture and flavor.

Tips & Variations

Use kewpie mayonnaise for a richer, slightly sweeter flavor that pairs perfectly with the sriracha.
For a milder version, reduce the amount of sriracha or omit jalapeños when serving.
Add fresh herbs like dill or parsley for extra brightness.
Try different cheeses such as cheddar or pepper jack for unique variations.

Storage

Store any leftover crispy egg salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to retain crispiness, or enjoy cold as a salad topping. Avoid microwaving to preserve texture.

How to Serve

A single slice of toasted bread forms the base with a light golden brown color and slightly crisp texture. On top, there is a thick layer of scrambled eggs mixed with red seasoning, giving the eggs a warm orange hue with some white chunks visible. The eggs have a soft, slightly chunky texture. Three thin, green jalapeño slices rest on the eggs, adding a fresh, vibrant green contrast. Small green herb pieces are sprinkled around the toast and scattered on the white plate, which has a smooth surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can mix the egg salad ingredients in advance and keep it chilled, but pan-frying is best done just before serving to retain the crispy texture.

What can I use instead of mozzarella cheese?

Cheeses that melt well like cheddar, pepper jack, or Monterey Jack work great if you want to switch up the flavor and texture.