Why You’ll Love Crispy Egg Salad Recipe
Crispy Egg Salad offers a delightful twist on the classic egg salad by transforming it into golden, crispy patties. The combination of chopped hard-boiled eggs, creamy kewpie mayonnaise, spicy sriracha, and melted mozzarella cheese creates a flavorful and satisfying dish. Pan-frying the mixture results in a crispy exterior while keeping the inside soft and creamy. Served over toasted bread with sliced avocado and jalapeño, this dish is perfect for a hearty lunch or a savory snack.
Ingredients
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, a few turns of cracked black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Mix the Egg Salad: In a bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, kewpie mayonnaise, sriracha, chopped chives, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
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Pan Fry the Egg Salad: Heat a non-stick skillet over medium-high heat and lightly spray it with olive oil cooking spray. Using a ¼ cup measuring cup, scoop the egg mixture and add it to the hot skillet. Cook for 1-2 minutes until the bottom is golden brown, then carefully flip and cook for an additional minute on the other side. Avoid overcooking to prevent the cheese from becoming too melty.
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Assemble: Toast a slice of bread and add a layer of sliced avocado. Place the crispy egg salad patty on top and garnish with a few slices of jalapeño. Serve warm and enjoy immediately.
Servings and Timing
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Servings: Approximately 5 servings
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Prep Time: 20 minutes
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Cook Time: 3 minutes
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Total Time: 23 minutes
Variations
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Add Herbs: Incorporate fresh herbs like parsley or dill into the egg mixture for added flavor.
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Cheese Options: Experiment with different cheeses such as cheddar or feta for a unique taste.
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Spicy Kick: Increase the amount of sriracha or add chopped jalapeños to the mixture for extra heat.
Storage/Reheating
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Storage: Store any leftover un-fried egg salad mixture in an airtight container in the refrigerator for 3-4 days.
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Reheating: When ready to serve, pan-fry the mixture as directed until crispy.
FAQs
How can I prevent the egg salad patties from falling apart?
Ensure that the egg mixture is well combined and that the cheese is evenly distributed. If the mixture seems too loose, you can add a small amount of breadcrumbs to help bind it together.
Can I use regular mayonnaise instead of kewpie mayonnaise?
Yes, you can substitute regular mayonnaise for kewpie mayonnaise, but kewpie mayonnaise adds a unique umami flavor that enhances the dish.
Is it necessary to use mozzarella cheese?
While mozzarella cheese provides a mild flavor and melts well, you can substitute it with other cheeses like cheddar or gouda for a different taste.
Can I make this recipe ahead of time?
You can prepare the egg mixture ahead of time and refrigerate it. When ready to serve, pan-fry the patties as directed.
Can I freeze the egg salad patties?
It’s not recommended to freeze the egg salad patties, as the texture may change upon thawing.
What can I serve with crispy egg salad?
Crispy egg salad pairs well with a side of mixed greens, roasted vegetables, or a light soup.
Can I make this recipe vegetarian?
Yes, this recipe is vegetarian-friendly as it contains no meat.
How do I make the egg salad spicier?
Increase the amount of sriracha or add finely chopped fresh chilies to the egg mixture for added heat.
Can I use a different type of bread?
Feel free to use any type of bread you prefer, such as sourdough, whole grain, or gluten-free options.
Is this recipe suitable for meal prep?
Yes, you can prepare the egg mixture ahead of time and pan-fry the patties when ready to serve.
Conclusion
Crispy Egg Salad is a creative and delicious way to enjoy the classic egg salad. The combination of creamy and spicy flavors, along with the crispy texture, makes it a satisfying meal. Whether served over toasted bread with avocado or enjoyed on its own, this dish is sure to become a favorite in your recipe repertoire.
Crispy Egg Salad
A spicy twist on classic egg salad, featuring chopped hard-boiled eggs mixed with kewpie mayonnaise, sriracha, chives, and mozzarella cheese. Pan-fried into crispy “cakes” and served over toasted bread with avocado and jalapeño slices.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Salad
- Method: Pan Frying
- Cuisine: American
Ingredients
- 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
- Cracked black pepper, to taste
- Olive oil spray (for pan frying)
- 1 slice bread (for serving)
- ½ avocado, sliced
- Jalapeño slices (optional, for garnish)
Instructions
- In a bowl, combine chopped hard-boiled eggs, shredded mozzarella, kewpie mayonnaise, sriracha, chopped chives, salt, and cracked black pepper. Mix well.
- Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.
- Scoop about ¼ cup of the egg mixture into the skillet, forming a small patty.
- Pan-fry for 1–2 minutes on each side until golden and crispy.
- Toast a slice of bread and layer with sliced avocado.
- Place the crispy egg salad patty on top and garnish with jalapeño slices if desired.
- Serve warm and enjoy immediately.
Notes
- For best results, do not overcrowd the pan; cook one patty at a time.
- Extra un-fried egg salad mixture can be stored in an airtight container in the refrigerator for 3–4 days. Pan fry as needed.
- This dish is best enjoyed immediately after cooking to maintain its crispiness.
