Crispy Egg Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/crispy-egg-salad-recipe/
