Crispy Egg Salad with Mozzarella, Sriracha, and Chives Recipe

Introduction

Crispy Egg Salad is a fresh twist on the classic sandwich filler, adding a delightful texture and melty cheese to each bite. This recipe transforms simple hard-boiled eggs into a warm, crispy treat perfect for any meal.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha
• 2 teaspoons chives, chopped small
• Kosher salt, to season
• Black pepper, a few turns of cracked black pepper

Instructions

1. 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 everything well to blend the flavors.
2. 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. Pan-fry for 1–2 minutes until the bottom is golden, then carefully flip and sear for 1 more minute. Avoid cooking too long to prevent the cheese from melting excessively and sticking.
3. Step 3: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad on the bread and add a few slices of jalapeño if you like a bit of heat. Serve warm and enjoy immediately.

Tips & Variations

• For a creamier texture, try using kewpie mayonnaise which adds a subtle sweetness and richness.
• To make it spicier, increase the amount of sriracha or add extra jalapeño slices.
• Use different cheeses like cheddar or pepper jack for a sharper or zestier flavor.
• Serve the crispy egg salad as a warm appetizer by shaping smaller patties and adjusting cook time accordingly.

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 and assemble the crispy egg salad just before eating, as it loses its texture if prepared too far in advance. Reheat gently in a skillet over low heat to maintain crispness rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie?

Yes, regular mayonnaise works well. Kewpie mayonnaise adds a slight sweetness and creaminess, but the recipe is flexible depending on your preference.

How do I prevent the egg salad patties from sticking to the pan?

Make sure your skillet is well-heated before adding the mixture, and use a light spray of oil such as olive or avocado oil. Avoid moving the patties too soon; let them form a crust before flipping gently.

Crispy Egg Salad with Mozzarella, Sriracha, and Chives Recipe

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★★★★★

4.6 from 127 reviews

This Crispy Egg Salad recipe transforms classic creamy egg salad by pan-frying it to create a golden, cheesy crust that adds a delightful texture contrast. Combining shredded mozzarella, sriracha, and chives with chopped hard-boiled eggs, this savory dish is perfect served warm on toasted bread with creamy avocado and jalapeño slices for a satisfying breakfast or lunch option.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Lunch
• Method: Frying
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Egg Salad Mixture

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha sauce
• 2 teaspoons chopped chives
• Kosher salt, to taste
• Freshly cracked black pepper, a few turns

For Assembly

• 1 slice toasted bread
• Avocado, sliced or mashed, for spreading
• Slices of jalapeño, for topping
• Olive or avocado oil cooking spray, for pan-frying

Instructions

1. Prepare the Egg Salad Mixture: Chop six hard-boiled eggs and place them into a mixing bowl. Add the mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir all the ingredients together until evenly combined.
2. Heat the Skillet: Preheat a nonstick skillet over medium-high heat. Lightly spray the pan with olive or avocado oil cooking spray to prevent sticking and aid browning.
3. Pan Fry the Egg Salad: Spoon about 1/4 cup of the egg salad mixture onto the hot skillet, shaping it slightly. Let it cook undisturbed for 1 to 2 minutes until the bottom forms a crispy golden crust. Carefully flip the patty and cook on the other side for an additional minute. Avoid overcooking to prevent the cheese from melting too much, which would make flipping and transferring difficult.
4. Toast the Bread and Prepare Toppings: While the egg salad is cooking, toast a slice of bread to your preferred level of crispness. Spread a layer of sliced or mashed avocado on the toast. Prepare jalapeño slices to add a spicy kick.
5. Assemble and Serve: Place the crispy pan-fried egg salad on top of the avocado toast. Add jalapeño slices over the top for extra flavor and heat. Serve immediately to enjoy the dish while warm and the cheese crispy.

Notes

• Use kewpie mayonnaise for a slightly sweeter and creamier flavor, though regular mayonnaise works well too.
• Adjust sriracha quantity based on your preferred spice level.
• For easy flipping, ensure the egg salad are compact and the skillet is sufficiently hot.
• Serve the crispy egg salad immediately after cooking for the best texture.
• Optional toppings like fresh herbs or a squeeze of lemon juice can enhance the flavor profile.

Keywords: crispy egg salad, fried egg salad, sriracha egg salad, cheesy egg salad, avocado toast, easy lunch recipe