Introduction

This Crispy Egg Salad recipe transforms a classic favorite into a warm, satisfying dish with a crispy twist. Combining creamy egg salad with melted mozzarella, then pan-frying it for a golden crust, makes for a unique and delicious meal or snack.

Two slices of a sandwich stacked on a white plate with a white marbled background. The sandwich has three main layers: the bottom layer is toasted white bread with a light golden crust, the middle layer contains chopped boiled eggs mixed with a creamy orange spread and finely chopped green herbs, and the top layer has slices of green jalapeños and more of the egg spread, slightly browned from toasting, creating a textured golden and white mix. Some small green herb pieces are scattered on the plate around the sandwich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 everything well until evenly combined.
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 pan, flattening it gently into a patty.
Step 3: Pan-fry the egg salad patty for 1 to 2 minutes until the bottom is golden and crispy. Carefully flip it and cook for another minute on the other side. Avoid frying too long to prevent the cheese from melting too much and making it hard to handle.
Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty on the avocado layer, and add a few slices of jalapeño if desired. Serve warm and enjoy.

Tips & Variations

Use kewpie mayonnaise for a richer, slightly sweet flavor that pairs beautifully with the sriracha.
For extra crunch, add finely chopped celery or pickles to the egg mixture before frying.
Try different cheeses like cheddar or pepper jack for varied flavor profiles.
Serve with fresh herbs such as dill or parsley to brighten the dish.

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 just before serving to keep them crispy. If you have leftover cooked patties, keep them refrigerated and reheat gently in a skillet over low heat to maintain their texture.

How to Serve

The dish features two layers on a single slice of toasted bread placed at the bottom center of a white plate with small green herb specks around. The first layer is a thick, golden-brown, crispy textured mix of cooked eggs with visible white and orange parts. On top of this, there are three thin, round slices of fresh green jalapeño pepper arranged in the center. The plate rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs and cheese, so a vegan version would require substitutes such as tofu or vegan cheese, but it may not achieve the same crispy texture.

Can I prepare the egg salad mixture ahead of time?

Yes, you can mix the egg salad ingredients a few hours ahead and refrigerate. However, pan-fry the patties just before serving to keep them crispy and fresh.

Crispy Egg Salad Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This Crispy Egg Salad recipe transforms classic egg salad into a delightful crispy treat by pan-frying a seasoned mixture of eggs, cheese, and sriracha. Served warm atop toasted bread with creamy avocado and spicy jalapeño slices, it’s a perfect balance of flavors and textures for a satisfying meal.

Author: Tara
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

Egg Salad Mixture

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

For Assembly

1 slice bread, toasted
1/2 avocado, sliced or mashed
Few slices jalapeño
Olive or avocado oil cooking spray

Instructions

Mix the Egg Salad: In a mixing bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, finely chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir thoroughly to distribute all the ingredients evenly.
Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture onto the hot pan, shaping it slightly. Cook for 1 to 2 minutes until the bottom is golden and crispy, then carefully flip and sear the other side for about 1 minute. Be careful not to overcook, as too much melting cheese can make flipping difficult.
Assemble: Toast a slice of your favorite bread. Spread a layer of mashed or sliced avocado on the toast. Top with the warm, crispy egg salad patty and garnish with fresh jalapeño slices. Serve immediately while warm and enjoy the crisp, creamy combination.

Notes

For extra creaminess, use kewpie mayonnaise instead of regular mayo.
Be gentle when flipping the patties to avoid breaking them apart.
Adjust sriracha quantity to control the spice level.
This dish pairs well with fresh greens or a light salad.
Use fresh jalapeño slices to add a spicy kick or substitute with mild peppers if preferred.

Keywords: crispy egg salad, pan fried egg salad, egg salad recipe, crispy eggs, avocado toast with egg salad, spicy egg salad