Description

This Crispy Egg Salad recipe transforms classic creamy egg salad into a crispy, cheesy delight by pan-frying a well-seasoned egg mixture. Combining chopped hard-boiled eggs, shredded mozzarella, mayonnaise, sriracha, and fresh chives, then lightly searing the mixture creates a warm, crispy texture that contrasts beautifully with creamy avocado and a hint of jalapeño heat when served on toasted bread. Perfect for a quick, satisfying sandwich or snack that’s both comforting and flavorful.

Ingredients

Scale

Egg Salad Mixture

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

To Serve

1 slice toasted bread
Sliced or mashed avocado, as desired
Few slices of jalapeño, optional
Olive or avocado oil cooking spray

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Instructions

Mix the Egg Salad: Chop six hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir everything together until the ingredients are evenly combined to create a well-seasoned egg salad mixture.
Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly coat it with olive or avocado oil cooking spray. Scoop about 1/4 cup of the egg salad mixture onto the hot skillet. Cook for 1 to 2 minutes without moving, allowing the bottom to crisp and brown. Carefully flip the portion and cook for an additional 1 minute on the other side. Avoid overcooking to prevent the cheese from melting excessively and making it difficult to flip or transfer.
Assemble: Toast a slice of your preferred bread. Spread a layer of sliced or mashed avocado on the toast. Top it with the crispy fried egg salad piece and garnish with a few slices of jalapeño if desired. Serve immediately while warm for best texture and flavor.

Notes

Extra unfried egg salad mixture can be stored in an airtight container in the refrigerator for up to 3-4 days.
Use Kewpie mayonnaise for a richer, slightly tangier flavor, but regular mayonnaise works perfectly as well.
Adjust sriracha quantity to control the heat level according to your preference.
To keep the egg salad crisp after frying, serve immediately and avoid stacking multiple fried portions as they cool.