Crispy Egg Salad

There’s something beautifully nostalgic about egg salad. Maybe it’s the way it reminds us of school lunches tucked into brown paper bags, or lazy weekends when something simple and satisfying was all we needed. In our home, egg salad sandwiches were always on rotation — a humble meal that never failed to please. But the first time I tasted this Crispy Egg Salad, everything changed.

This version elevates the classic with a pan-fried twist, transforming soft egg salad into golden, crispy patties that are irresistibly creamy on the inside and lightly crunchy on the outside. Spiced with a touch of sriracha, blended with shredded mozzarella, and flecked with fresh chives, this dish is a blend of comfort food and innovation. Perfect on its own, or layered over crusty toast with avocado slices, it’s a delightful surprise that brings warmth to any table.

Crispy egg salad isn’t just a new way to enjoy a beloved dish — it’s a little reminder that even the most familiar recipes can hold exciting possibilities.

Why You’ll Love This Recipe

• Crispy and Creamy: Golden edges give way to a soft, rich center in every bite.
• Quick and Satisfying: From prep to plate in under 25 minutes — ideal for a quick lunch or dinner.
• Versatile: Serve it on toast, with salad greens, or enjoy solo with a dipping sauce.
• Family-Friendly: Mild heat from sriracha can be adjusted, making it suitable for everyone.
• Elevated Classic: A creative spin on traditional egg salad that feels both cozy and fresh.

INGREDIENTS YOU’LL NEED:

• 6 hard-boiled eggs, chopped small
• ½ cup shredded mozzarella cheese
• 2 tablespoons kewpie mayonnaise
• 1 tablespoon sriracha
• 1–2 tablespoons chopped fresh chives
• ¼ teaspoon salt
• Freshly cracked black pepper, to taste
• Olive oil spray (for pan-frying)

HOW TO MAKE CRISPY EGG SALAD

A Crispy Egg Salad You’ll Want to Make Again and Again

This recipe brings an unexpected texture to traditional egg salad, making it both fun and satisfying. Let’s walk through the simple steps that make this dish shine.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Egg Salad Base
In a large mixing bowl, gently combine the chopped hard-boiled eggs, shredded mozzarella, kewpie mayo, sriracha, chopped chives, salt, and black pepper. Use a fork to mix everything together — the mixture should be well-combined but not overly mashed.

Step 2: Shape the Patties
Using a ¼ cup measure, scoop portions of the egg mixture and shape them into small, compact patties. Don’t worry if they’re not perfect — a rustic look adds charm.

Step 3: Crisp to Perfection
Heat a non-stick skillet over medium heat and lightly spray with olive oil. Once hot, place the patties in the skillet, giving them enough space so they don’t touch. Let them cook for 1–2 minutes per side until golden and slightly crispy. You’ll see the edges start to brown and the cheese melt into gooey perfection.

Step 4: Serve and Enjoy
For serving, toast slices of sourdough or multigrain bread and spread a thin layer of avocado. Top with a crispy egg salad patty and, if desired, add a few thin slices of jalapeño for a spicy finish. Serve immediately for the best texture and flavor.

HELPFUL TIPS:

• Eggs Matter: Use day-old hard-boiled eggs if you can — they peel easier and have firmer whites.
• No Cheese? Mozzarella melts well, but cheddar or a mild provolone also work.
• Keep It Crisp: Don’t flip too early — let each side brown properly before turning.
• Low Heat Tip: If your patties brown too fast, lower the heat to prevent burning the outside while the inside warms through.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Total Time: 23 minutes
• Yield: 5 servings
• Category: Lunch
• Method: Pan-Fry
• Cuisine: American
• Diet: Vegetarian

NOTES:

• This recipe is best served warm, right out of the skillet, for maximum crispiness.
• The mixture can be prepped ahead and stored in the fridge for quick weekday meals.

NUTRITIONAL INFORMATION (per serving, approx.):

• Calories: 74
• Protein: 3g
• Fat: 7g
• Carbohydrates: 0.4g
• Sodium: 292mg
• Cholesterol: 16mg

FREQUENTLY ASKED QUESTIONS:

Can I make this crispy egg salad ahead of time?
Yes! You can prepare the egg mixture and store it in the refrigerator for up to 4 days. Fry the patties fresh for best texture.

Is this recipe spicy?
It has a gentle heat from sriracha, but you can adjust it to your liking — add more for heat lovers or omit it for kids.

Can I use another type of cheese?
Absolutely. Mozzarella is mild and melty, but feel free to try shredded cheddar, gouda, or even a bit of feta for tang.

STORAGE INSTRUCTIONS:

Store any leftover egg salad mixture (unfried) in an airtight container in the refrigerator for 3–4 days. Fry as needed. Avoid storing fried patties, as they lose their crisp texture quickly. If you must store cooked ones, reheat in a skillet over low heat.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Crispy Salmon and Rice Bowl: A Cozy Favorite for Any Season
• Chinese Chicken Salad
• Hot Honey Pasta Salad
• Honey Mustard Chicken Salad

CONCLUSION:

Crispy egg salad is more than just a spin on a traditional dish — it’s a whole new experience. With its creamy interior, crispy edges, and flavorful mix-ins, it satisfies cravings in the most comforting way. Whether you’re cooking for yourself or serving a crowd, this recipe delivers both nostalgia and novelty with every bite. It’s proof that even the classics can surprise you when given a little golden twist.

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