Crispy Egg Salad with Mozzarella, Sriracha, and Chives Recipe

Introduction

Crispy Egg Salad offers a delightful twist on the classic egg salad by pan-frying it to golden perfection. Combining creamy eggs with melted mozzarella and a spicy kick, this dish is perfect for a quick, satisfying meal.

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, a few turns of cracked 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 until evenly blended.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Scoop about ¼ cup of the egg mixture onto the pan and pan-fry for 1-2 minutes until the bottom is golden and crispy.
3. Step 3: Carefully flip the egg salad patty and cook for an additional 1 minute on the other side. Avoid overcooking to prevent the cheese from becoming too melted and sticky.
4. 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 a few slices of jalapeño if desired. Serve warm for the best flavor.

Tips & Variations

• Using kewpie mayonnaise adds a richer, slightly sweeter flavor to the egg salad.
• Add fresh herbs like dill or parsley for extra brightness.
• Swap mozzarella for cheddar or pepper jack for a different cheese profile.
• Serve the crispy egg salad in lettuce wraps for a low-carb option.

Storage

Store any leftover egg salad patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness. Avoid microwaving as it can make the patties soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg salad mixture in advance?

Yes, you can mix the egg salad ingredients ahead of time and keep the mixture refrigerated for up to one day. Cook the patties fresh before serving for the best texture.

What if I don’t have sriracha?

If you don’t have sriracha, you can substitute with your favorite hot sauce or omit it entirely for a milder flavor. Adding a pinch of smoked paprika can add a subtle smoky note as well.

Crispy Egg Salad with Mozzarella, Sriracha, and Chives Recipe

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★★★★★

4.6 from 145 reviews

This Crispy Egg Salad recipe transforms the classic egg salad into a deliciously crispy and cheesy pan-fried treat. By mixing chopped hard-boiled eggs with shredded mozzarella, mayonnaise, sriracha, and fresh chives, then pan-frying dollops of the mixture until golden and slightly crisp, you get a flavorful, warm egg salad with a unique texture. Served on toasted bread with creamy avocado and spicy jalapeño slices, this dish is perfect for a quick, satisfying snack or light meal.

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

Ingredients

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Egg Salad Mixture

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

Assembly

• 1 slice of bread, toasted
• Avocado, sliced or mashed, for topping
• Jalapeño slices, for garnish
• Olive or avocado oil cooking spray, for pan frying

Instructions

1. Mix the Egg Salad: In a medium bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, finely chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Mix everything well until thoroughly incorporated.
2. Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat. Lightly spray the skillet with olive or avocado oil cooking spray to prevent sticking. Using a spoon, scoop about ¼ cup of the egg mixture and place it gently onto the hot skillet, flattening slightly to form a patty. Cook for 1-2 minutes until the bottom is golden and crispy. Carefully flip and sear the other side for an additional minute. Avoid overcooking to prevent excessive melting of the cheese and difficulty transferring.
3. Assemble: Toast a slice of bread until golden and crisp. Spread a layer of sliced or mashed avocado on the toast. Place the crispy egg salad patty on top, then add a few slices of jalapeño for a spicy kick. Serve warm immediately for the best taste and texture.

Notes

• For extra creaminess, use Kewpie mayonnaise instead of regular mayonnaise.
• Adjust the amount of sriracha according to your preferred spice level.
• Be careful not to overcook the egg patties as the cheese can over-melt and become sticky, making flipping difficult.
• Serve immediately to enjoy the crispiness at its best.
• Use fresh chives for a bright, mild onion flavor.

Keywords: crispy egg salad, pan-fried egg salad, mozzarella egg salad, quick egg salad recipe, spicy egg salad, avocado toast with egg salad