Crispy Egg Salad Recipe
If you’re ready to meet your new brunch obsession, let me introduce you to Crispy Egg Salad — a playful, flavor-packed twist on the classic you know and love! Imagine all the creamy, tangy richness of traditional egg salad, but with a satisfying golden crunch thanks to a quick pan-fry. Each bite is a delightful mix of soft eggs, gooey mozzarella, zesty mayonnaise, and spicy sriracha, bringing big flavor and irresistible texture. Whether you serve this on toast or straight from the pan, Crispy Egg Salad is an absolute must-try for egg lovers and foodies alike.
Ingredients You’ll Need
This recipe comes together with just a handful of familiar ingredients, but each one plays an important role in nailing that craveable taste and texture. From the richness of eggs to the heat of sriracha and the cheesy melt, get ready for a truly memorable dish.
- Hard-boiled eggs: Six eggs, chopped small, form the creamy, protein-rich base for your Crispy Egg Salad.
- Shredded mozzarella cheese: Adds melty strings and a touch of gooeyness that holds the salad together when it crisps up.
- Kewpie mayonnaise: This Japanese-style mayo delivers extra richness and a subtle tang that elevates the whole flavor profile.
- Sriracha: Just the right amount of spicy kick to cut through the creaminess, making each bite exciting.
- Chopped chives: Their fresh, oniony pop adds a lovely color contrast and bright flavor.
- Salt: Enhance the natural flavors and make the other ingredients sing.
- Cracked black pepper: A few fresh grinds add warmth and depth, tying everything together.
How to Make Crispy Egg Salad
Step 1: Chop and Combine
Start by chopping your hard-boiled eggs nice and small. This not only helps everything blend together evenly, but it also makes it easier to form into little patties when it’s time to pan fry. Add your chopped eggs to a large mixing bowl, then sprinkle in the shredded mozzarella, dollop in the Kewpie mayonnaise, and drizzle over the sriracha. Toss in the chopped chives, salt, and a good few cracks of black pepper. Grab a spoon (or your favorite spatula) and mix it all up until everything is well combined and uniformly distributed.
Step 2: Pan Fry to Crispy Perfection
This is the true magic moment: Heat your favorite non-stick skillet over medium-high heat and give it a light mist of olive oil spray, just enough to prevent sticking. Scoop about 1/4 cup of the egg mixture and drop it gently into the hot pan, flattening slightly to form a rough round. Let it sizzle for 1-2 minutes until the bottom gets beautifully golden and crispy. Carefully flip with a thin spatula and pan fry for just one more minute—don’t overdo it, or the mozzarella can get too melty and lose its structure. What you’ll have: perfectly crispy egg salad rounds, ready for assembling.
Step 3: Toast, Layer, and Serve
While your patties are crisping up, toast a slice (or two) of your favorite bread until golden. Arrange sliced avocado on top of your toast for a buttery, creamy layer that complements the spice and crunch of the crispy egg salad. Place your hot egg salad right on top, then finish with a few thin slices of fresh jalapeño if you like an extra kick. Serve right away when everything’s still warm—trust me, that’s when Crispy Egg Salad is at its absolute best!
How to Serve Crispy Egg Salad
Garnishes
Dress up your crispy egg salad with a scatter of fresh chives or finely chopped scallions for a vibrant green accent. For a little crunch and extra richness, sprinkle a few toasted sesame seeds or a dusting of paprika on top—it’s amazing how just a little garnish can brighten both the flavor and presentation. If you’re feeling bold, a drizzle of extra sriracha zigzagged over the top looks mouthwatering and amps up the heat.
Side Dishes
This crispy egg salad is hearty enough to shine solo, but pairing it with the right sides can turn it into a memorable meal. Try serving it alongside a simple mixed greens salad tossed in lemony vinaigrette, or perhaps some roasted potatoes for a filling brunch spread. For a fresh, lively contrast, a citrusy fruit salad or crunchy pickles work wonders to balance out the rich, savory egg and cheese flavors.
Creative Ways to Present
If you want to show off this dish, don’t be afraid to get creative! Pile your crispy egg salad rounds onto mini brioche buns for playful sliders at a brunch party. Or, arrange them as canapés atop cucumber rounds or cracker toasts for an elegant appetizer plate. You could even nestle the warm patties in lettuce cups for a light, low-carb twist—seriously, there’s no wrong way to serve these!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s rare with crispy egg salad at the table), let them cool to room temperature, then transfer to an airtight container. Store them in the refrigerator for up to two days. Keeping them airtight helps preserve their crispiness and flavor for next time.
Freezing
While classic egg salad doesn’t freeze well, these crispy rounds have a better shot thanks to the cheese binding them together. Place cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for about a month—just remember, the texture may soften slightly when thawed.
Reheating
To bring the magic back, warm your leftover crispy egg salad in a non-stick skillet over medium heat for a minute or two on each side, until crispy and heated through. Avoid the microwave if you can, as it may turn everything a bit too soft. If you opt for the oven, place on a baking sheet and warm at 350°F (175°C) for five to eight minutes.
FAQs
Can I use regular mayonnaise instead of Kewpie?
Absolutely! While Kewpie adds a distinctive richness and subtle tang, regular mayo works just fine in a pinch. For extra zip, add a small squeeze of lemon juice or a pinch of sugar to mimic Kewpie’s signature flavor.
What’s the best way to chop the eggs?
A sharp knife does the trick, but an egg slicer or potato masher makes quick work of it and delivers a perfectly uniform chop—super helpful for getting even crispy egg salad rounds.
Is this recipe spicy?
The sriracha does bring a gentle heat, but you can totally adjust to your comfort level. For a milder version, use less sriracha or substitute with a teaspoon of sweet chili sauce for flavor without the fire.
Can I make crispy egg salad ahead of time?
Yes! You can prep the egg salad base a day ahead, store it in the fridge, and just pan-fry when you’re ready to eat for the crispiest results. However, for best texture, fry and serve fresh whenever possible.
What bread works best for serving?
Anything sturdy and toasty! Sourdough, rye, or multigrain all hold up beautifully under the crispy egg salad, but a soft brioche or even bagel slices can also add a deliciously different spin.
Final Thoughts
There’s just something so satisfying about taking a classic egg salad and giving it a crispy, melty, and truly exciting update. I hope you feel inspired to whip up this crispy egg salad and make it your own—the possibilities are endless, and every bite brings a little more joy to the table. Give it a try and let the compliments roll in!
Print
Crispy Egg Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Crispy Egg Salad recipe combines the creaminess of hard-boiled eggs with a crispy exterior, mixed with cheese, spices, and a touch of heat for a satisfying dish.
Ingredients
For the Egg Salad:
- 6 hard-boiled eggs, chopped small
- ½ cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1–2 tablespoons chives, chopped small
- ¼ teaspoon salt
- Black pepper, few turns of cracked black pepper
Instructions
- Mix the Egg SaladChop the hard-boiled eggs and combine with mayonnaise, sriracha, chives, mozzarella, salt, and pepper. Mix well.
- Pan Fry the Egg SaladHeat a skillet, add egg mixture, pan fry briefly on both sides until crispy.
- AssembleToast bread, add avocado slices, top with crispy egg salad and jalapeño slices. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 335mg
Keywords: Crispy Egg Salad, Egg Salad Recipe, Crispy Salad, Appetizer, Vegetarian
