Description
This Crunchy Egg Salad recipe is a delightful twist on traditional egg salad, featuring a crispy pan-fried egg mixture combined with melty mozzarella, a touch of spicy sriracha, and fresh chives. Served on toasted bread with creamy avocado and jalapeño slices, it’s a perfect quick and flavorful meal to enjoy warm.
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 season
- Freshly cracked black pepper, a few turns
To Serve
- 1 slice toasted bread
- Sliced or mashed avocado
- Jalapeño slices
- Olive or avocado oil cooking spray
Instructions
- Mix the Egg Salad: Chop the hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Stir everything well to combine the ingredients evenly.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture onto the hot pan. Cook for 1 to 2 minutes until the bottom is golden and crispy, then carefully flip and sear the other side for an additional minute. Avoid frying too long to prevent the cheese from melting excessively, which can make flipping difficult.
- Assemble: Toast a slice of bread to your liking, spread a layer of sliced or mashed avocado on the toast, then top with the crispy pan-fried egg salad. Add a few slices of jalapeño on top for a spicy kick. Serve immediately while warm and enjoy!
Notes
- Extra un-fried egg salad mixture can be kept in an airtight container in the refrigerator for 3 to 4 days.
- Be careful not to overcook the egg salad in the pan to keep it easy to flip and maintain its crispy texture.
- Use kewpie mayonnaise for a creamier, slightly sweeter flavor if desired.
- Adjust sriracha amount according to your preferred spice level.
