Introduction

Crispy Egg Salad offers a delightful twist on the classic egg salad with a crispy, cheesy exterior. This easy and flavorful recipe combines creamy eggs, melted mozzarella, and a hint of spice for a satisfying meal. Perfect for a quick lunch or snack.

The image shows a close-up of two thick sandwich halves stacked on a white plate, set on a white marbled surface. Each sandwich has two layers of soft white bread with a lightly toasted crust. The filling is thick and creamy, made with a mix of chopped boiled eggs and a bright orange spread, possibly pimento cheese, dotted with small green herbs or chives. Inside the filling, there are fresh, bright green slices of jalapeño peppers, adding a pop of color and texture. The top sandwich is slightly lifted, showing the filling clearly between the two bread slices. 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 taste
Black pepper, freshly cracked, 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 thoroughly until well blended.
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 skillet. Cook for 1-2 minutes until the bottom is golden and crispy, then carefully flip and cook for another minute on the other side. Avoid cooking too long to prevent the cheese from melting excessively and sticking.
Step 3: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty over the avocado, add a few slices of jalapeño if desired, and serve warm. Enjoy immediately for the best texture.

Tips & Variations

Use kewpie mayonnaise for a richer, slightly sweeter flavor that complements the sriracha.
Add diced celery or pickles for extra crunch in the egg mixture.
Skip the jalapeños and substitute with smoked paprika for a milder, smoky flavor.
For a vegetarian option, use vegan mayonnaise and cheese alternatives.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. The crispy patties are best eaten immediately but can be gently reheated in a skillet over low heat to restore some crispness. Toast fresh bread before assembling again for optimal texture.

How to Serve

The image shows a sandwich cut in half and stacked, placed on a white plate over a white marbled surface. The sandwich has two layers of bread, each light brown and soft textured. The inside filling consists of a chunky, creamy orange spread mixed with small white pieces that look like chopped eggs, and finely chopped green herbs scattered throughout. There are fresh, thin green slices of jalapeño peppers visible just above the bottom layer of bread. The top layer shows a slightly browned, baked texture on the cheese and egg mix giving it a crisp look on parts. The sandwich looks thick, fresh, and rich in flavor. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg salad patties ahead of time?

Yes, you can prepare the egg salad mixture in advance and keep it refrigerated. It’s best to pan-fry the patties just before serving to maintain their crispy texture.

What can I use instead of mozzarella cheese?

Mozzarella is preferred for its meltiness and mild flavor, but you can substitute with cheddar or Monterey Jack for a sharper taste. Avoid cheeses that don’t melt well, as the crispiness depends on the melted cheese binding the patty.

Crispy Egg Salad Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Crispy Egg Salad recipe transforms traditional egg salad into a warm, crispy delight by pan-frying a cheesy egg mixture until golden and perfect for topping avocado toast. It’s a quick, savory twist perfect for breakfast or a light lunch.

Author: Lila
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

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
Cracked black pepper, a few turns

To Assemble

1 slice of bread, toasted
Mashed or sliced avocado
Few slices of jalapeño (optional)
Olive or avocado oil cooking spray

Instructions

Mix the Egg Salad: In a mixing bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir everything well until fully incorporated.
Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Using a spoon, add about 1/4 cup dollop of the egg mixture onto the hot skillet. Cook for 1 to 2 minutes until the bottom is golden and crispy, then carefully flip and cook for another minute on the other side. Be careful not to overcook to prevent the cheese from melting excessively and to keep the patty intact.
Assemble: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty over the avocado. Add a few slices of jalapeño for some heat if desired. Serve immediately while warm for the best taste and texture.