Introduction

Crispy Egg Salad is a delightful twist on the classic egg salad, featuring a golden, cheesy crust that adds texture and flavor. This recipe is perfect for a quick lunch or an easy snack, combining creamy avocado and a hint of spice for a satisfying bite.

Two sandwich halves stacked on a white plate, placed on a white marbled surface. Each sandwich has a thick base of white bread with a soft texture and light crust. The filling is layered with a chunky orange spread mixed with small pieces of boiled egg whites and herbs, showing a slightly browned and crispy top. Bright green slices of jalapeño peppers are placed in the middle layer, adding vivid contrast. Small green chives are sprinkled on top and around the sandwich on the plate. The overall look is fresh, colorful, and textured, with a close-up focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (or Kewpie mayonnaise)
½ tablespoon sriracha
2 teaspoons chives, finely chopped
Kosher salt, to season
Freshly cracked black pepper, to taste
Olive or avocado oil cooking spray
1 slice of bread, toasted
Sliced or mashed avocado
Slices of jalapeño (optional)

Instructions

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 thoroughly until well blended.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Place about a 1/4 cup dollop of the egg mixture onto the hot pan and pan fry for 1 to 2 minutes until the bottom is golden and crispy.
Step 3: Carefully flip the egg salad patty and sear the other side for 1 additional minute. Avoid cooking too long to prevent the cheese from melting excessively and making it difficult to flip or transfer.
Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad on the toast and add jalapeño slices if desired.
Step 5: Serve warm and enjoy immediately for the best texture and flavor.

Tips & Variations

Use Kewpie mayonnaise for a richer, slightly sweeter flavor.
Add finely diced celery or pickles for an extra crunch in the egg salad.
Swap mozzarella for cheddar or pepper jack cheese to change the flavor profile.
Adjust the sriracha amount to control the level of spiciness.

Storage

Store leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. For best results, pan fry right before serving. Once cooked, the crispy egg salad is best eaten immediately as reheating can soften the crust and change the texture.

How to Serve

The image shows two slices of a sandwich stacked on a white plate with a white marbled surface. Each sandwich slice has three visible layers: the bottom and top layers are light brown toasted bread with a slightly crunchy texture, and the middle layer is a vibrant mix of orange and white, creamy and chunky, made from a spread with chopped boiled eggs mixed in. Inside the creamy layer, there are a few bright green jalapeño slices and small bits of green herbs scattered throughout, adding a fresh contrast to the rich, orange spread. The top slice is placed vertically on the bottom slice, showing the filling clearly with some toasted brown spots on the spread. 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 it is not vegan. However, you could experiment by using firm tofu in place of eggs and a vegan cheese alternative.

What type of bread works best with this crispy egg salad?

Any sturdy bread that toasts well works nicely, such as sourdough, whole grain, or a hearty white bread. Toasting adds crunch and helps hold the toppings without getting soggy.

Crispy Egg Salad Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Crispy Egg Salad recipe transforms traditional egg salad by adding melted mozzarella and a quick pan-fry step to create a crispy, flavorful patty. Enhanced with sriracha and fresh chives, it’s served on toasted bread with creamy avocado and jalapeño slices for a deliciously satisfying meal perfect for breakfast or lunch.

Author: Marco
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Lunch
Method: Frying
Cuisine: American
Diet: Low Lactose

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 taste
Cracked black pepper, a few turns

To Serve

1 slice of bread, toasted
1 small avocado, sliced or mashed
Jalapeño slices, to taste
Cooking spray (olive or avocado oil)

Instructions

Mix the Egg Salad: Chop six hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir well to combine all 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 into the skillet, forming a patty. Cook for 1-2 minutes until the bottom is golden brown, then carefully flip and cook an additional minute. Be careful not to overcook, as the cheese can melt too much and make the patty difficult to handle.
Assemble the Sandwich: 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, then top with a few slices of jalapeño for added spice. Serve immediately while warm and enjoy.

Notes

Use kewpie mayonnaise for a richer, slightly sweeter flavor, though regular mayonnaise works well too.
Adjust the amount of sriracha to suit your preferred spice level.
Be gentle when flipping the egg salad patties to keep them intact.
Serve immediately to enjoy the crispy texture before it softens.
For a gluten-free option, use gluten-free bread or lettuce wraps.

Keywords: crispy egg salad, pan-fried egg salad, mozzarella egg salad, spicy egg salad, avocado egg sandwich, quick lunch recipe