Crispy Egg Salad Recipe

Introduction

Crispy Egg Salad takes a classic dish to the next level with a crunchy, cheesy twist. This unique salad is pan-fried to golden perfection and served warm, making it a delightful change from the traditional cold version. Perfect for a quick lunch or snack, it’s flavorful and satisfying.

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, 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 with olive or avocado oil cooking spray. Spoon about ¼ cup of the egg mixture onto the hot pan.
3. Step 3: Pan-fry for 1 to 2 minutes until the bottom is golden and crispy, then carefully flip and sear the other side for another minute. Be careful not to cook too long, or the cheese will melt too much and make flipping difficult.
4. Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Add the crispy egg salad and garnish with a few slices of jalapeño if desired. Serve warm and enjoy immediately for the best texture.

Tips & Variations

• If the patties fall apart, try adding 2 to 3 tablespoons of breadcrumbs or Italian panko to help bind the mixture.
• Refrigerate the egg mixture for a few minutes before frying to help it hold together better.
• For a milder flavor, omit the sriracha or substitute with a gentle hot sauce.
• Use kewpie mayonnaise for a creamier, slightly tangy taste.
• Swap mozzarella for cheddar or another melty cheese for a different flavor profile.

Storage

Store any leftover unfried egg salad in an airtight container in the refrigerator for up to three to four days. It’s best to reheat any crispy patties gently in a skillet to retain their texture rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my egg salad fall apart when frying?

The patties can break if cooked too long or without enough binding ingredients. Adding breadcrumbs or panko and ensuring the mixture is chilled before frying can help them hold together better. Also, avoid overcooking as melted cheese can make flipping difficult.

Can I use a different cheese or mayonnaise?

Yes, you can substitute mozzarella with other melting cheeses like cheddar or monterey jack. For mayonnaise, kewpie mayo adds a nice flavor, but any mayonnaise works. Just keep in mind texture changes might affect how well the patties hold together.

Crispy Egg Salad Recipe

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★★★★★

4.7 from 105 reviews

This Crispy Egg Salad recipe transforms classic egg salad into a deliciously crispy and cheesy pan-fried delight. Combining chopped hard-boiled eggs, shredded mozzarella, and a hint of sriracha for a spicy kick, this salad is pan-fried to golden perfection and served warm on toasted bread with avocado and jalapeños. It’s a satisfying and flavorful twist perfect for an easy lunch or light dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings (approx. 4 patties) 1x
• Category: Lunch
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Egg Salad Mixture

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

For Serving

• 1 slice of bread, toasted
• 1/4 avocado, sliced or mashed
• Few slices of jalapeño
• Olive or avocado oil cooking spray (for frying)

Instructions

1. Mix the Egg Salad: Chop six hard-boiled eggs and place them in a mixing bowl. Add the mayonnaise, sriracha, finely chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir everything together gently but thoroughly to combine all ingredients well.
2. Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Scoop about 1/4 cup dollops of the egg salad mixture onto the hot skillet, forming small patties. Pan-fry each patty for 1-2 minutes until the bottom is golden and crispy, then carefully flip to sear the other side for an additional minute. Avoid frying too long to prevent the cheese from fully melting and making it difficult to flip.
3. Assemble the Sandwich: Toast a slice of bread to your preferred level. Spread a layer of sliced or mashed avocado on the toast. Place the crispy egg salad patty on top, and garnish with a few slices of jalapeño for a spicy touch. Serve immediately while warm for best taste and texture.

Notes

• Leftover unfried egg salad mixture can be stored in an airtight container in the refrigerator for 3-4 days.
• If the patties are not holding together well, try refrigerating the mixture before frying or add a tablespoon or two of breadcrumbs or panko to help bind.
• Do not over-fry to avoid fully melting the cheese and making flipping difficult.
• Variations include adding spices like Old Bay or serving with guacamole instead of avocado.

Keywords: crispy egg salad, fried egg salad, egg salad sandwich, cheesy egg salad, pan-fried egg salad, easy lunch, egg recipe