Crispy Egg Salad with Mozzarella and Sriracha Recipe
This Crispy Egg Salad recipe transforms traditional egg salad by pan-frying it into flavorful, cheese-melted patties that add a delightful crunch and richness. Perfect for a quick, satisfying lunch served on toasted bread with avocado and jalapeño slices, this dish combines creamy, spicy, and savory elements in every bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Lunch
- Method: Frying
- Cuisine: American
Ingredients
Egg Salad Mixture
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, a few turns of cracked black pepper
For Cooking
- Olive or avocado oil cooking spray
To Serve
- 1 slice of toasted bread
- Sliced or mashed avocado
- A few slices of jalapeño
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 everything together until well combined, creating a creamy and flavorful egg salad mixture.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly coat it with olive or avocado oil cooking spray. Scoop roughly 1/4 cup of the egg salad mixture and carefully place it onto the hot skillet, shaping it into a small patty. Pan-fry for 1 to 2 minutes until the bottom forms a crispy crust, then gently flip the patty using a spatula. Cook for an additional 1 minute on the other side to achieve a golden, crispy exterior. Avoid overcooking to prevent the cheese from melting excessively and making it difficult to handle.
- Assemble: Toast a slice of bread to your preference. Spread a layer of sliced or mashed avocado on the toast, then top it with the crispy egg salad patty. Finish by adding a few slices of jalapeño for a spicy kick if desired. Serve the sandwich warm and enjoy immediately for the best taste and texture.
Notes
- Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.
- Use Kewpie mayonnaise for a richer umami flavor, though regular mayonnaise works well too.
- Be gentle when flipping the patties to keep them from breaking apart.
- Adjust the amount of sriracha based on your spice preference.
- This dish is best enjoyed immediately after frying to maintain crispiness.
