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There is something so comforting about taking classic egg salad and giving it a crispy golden twist. This recipe transforms soft hard boiled eggs into a craveable hot topping with a touch of creamy cheese and a hint of heat. I love setting out a platter of these for weekend brunch or piling them onto hot toast for a quick and satisfying dinner.
I whipped this up once just to use up leftover eggs and now my family insists it is the only way egg salad should exist. The best part is watching that first bite with the crispy edges disappear.
Ingredients
- Hard boiled eggs: They form the base. Stay on the lookout for eggs with bright yolks for the best taste
- Mozzarella cheese: Adds gooeyness and helps with crispiness. Always choose fresh mozzarella when possible and shred it just before using
- Mayonnaise: Binds everything and brings creamy richness. Kewpie mayonnaise gives it extra umami if you can find it
- Sriracha: Offers a gentle kick of heat. A fresh bottle keeps flavor zippy
- Chives: Infuses the salad with a fresh herby lift. Snip right before adding
- Kosher salt: Deepens all the flavors. Go for flaky kinds for easy sprinkling
- Black pepper: Cracks of fresh pepper add tiny pops of heat. Use a pepper grinder for bold fragrance
Instructions
- Prep the Eggs:
- Carefully peel hard boiled eggs then chop them coarsely. You want pieces that hold up and offer soft texture
- Combine Ingredients:
- Add chopped eggs to a medium bowl. Fold in mayonnaise, sriracha, chives, mozzarella cheese, kosher salt and black pepper. Stir thoroughly until everything looks evenly mixed and creamy
- Heat the Pan:
- Place a nonstick skillet on the stove and warm over medium high. Spray the surface with a light mist of olive or avocado oil for a crisp nonstick finish
- Fry the Mixture:
- Scoop about a quarter cup of the egg salad mix onto the skillet. Let it cook for one to two minutes without disturbing so a golden crust develops. Flip gently using a wide spatula and sear the second side for just one minute more to avoid over melting cheese
- Toast and Build:
- Take a slice of your favorite bread and toast it until golden. Spread on sliced or mashed avocado. Top with the hot crispy egg salad and for a pop of color and spark of heat arrange jalapeño slices on top. Serve right away while warm for the best experience
My sister called these genius after her kids cleaned their plates in record time. Friends have begun texting for this recipe after trying it at my table. There is always a little moment of delight when that first crunchy bite is tasted.
Storage Tips
For best results serve the crispy egg salad fresh. Just in case there are leftovers let them cool completely before placing in an airtight container. Store in the fridge for up to two days and gently reheat in a pan to revive the crisp edges.
Ingredient Substitutions
If you are out of mozzarella try shredded cheddar or Monterey Jack. For a dairy free version use vegan cheese shreds and swap the mayo for a plant based alternative. No sriracha on hand A pinch of smoked paprika or a dash of hot sauce works well.
Serving Suggestions
These crispy egg salad patties are wonderful on toasted sourdough English muffins or tucked into soft wraps. Pile on extra greens like watercress or arugula and serve with pickles on the side for crunch.
Cultural and Historical Context
Egg salad recipes have been popular in home kitchens since the early twentieth century. Usually served chilled this version is inspired by Japanese egg sandwiches gone crispy. Western diners will love how pan frying brings new life to the humble egg salad.
Seasonal Adaptations
Use thinly sliced spring onions instead of chives in spring. In summer top with fresh garden tomatoes or microgreens. Warm fall bread and serve with a creamy soup for cozy meals.
Enjoy your crispy egg salad hot for that satisfying crunch and gooey cheese. It may just become your new favorite way to eat eggs!
Common Recipe Questions
- → Can I use a different cheese if I don’t have mozzarella?
Yes, other mild melting cheeses like cheddar or Monterey Jack work well for similar texture.
- → What type of bread pairs best with crispy egg salad?
Crusty breads like sourdough or multigrain toast provide a sturdy base and complement the toppings.
- → Is it possible to make this dish less spicy?
Reduce or omit the sriracha and adjust the seasoning to your preference for milder flavors.
- → How can I store leftovers?
Store the egg mixture in an airtight container in the fridge; pan-fry just before serving for best texture.
- → Can I add extra vegetables to the mixture?
Absolutely! Finely chopped bell peppers, spinach, or green onions can add flavor and color.