Save
Crispy Egg Salad is the ultimate twist on classic egg salad This recipe brings together hard boiled eggs creamy mayonnaise spicy sriracha chives and gooey mozzarella cheese all pan seared into golden little cakes The result is a warm tangy snack or easy lunch with a crispy outside and a melty center that feels a little indulgent but comes together fast
I first whipped this up when I craved something different than traditional egg salad My family was hooked after the first crispy batch and now we love making these for weekend brunches
Ingredients
- Hard boiled eggs: Freshly cooked eggs give a tender bite With older eggs you will find they peel more easily
- Shredded mozzarella cheese: Adds creaminess and helps the cakes hold together Look for whole milk mozzarella for the best flavor pull
- Mayonnaise: Classic or Kewpie mayo both work well bringing richness and tang Avoid anything too sweet for balance
- Sriracha: Delivers a gentle kick of heat Adjust amount to taste If possible look for an authentic Thai sriracha sauce
- Chives: Offer a mild onion note and bright color Fresh chives are best and should look vibrant and green
- Kosher salt: Seasons the egg mixture evenly Bigger salt grains prevent over salting
- Black pepper: Few cracks for a zesty finish Go for freshly ground for more aroma
Step-by-Step Instructions
- Mix the Egg Salad:
- Chop the hard boiled eggs and add them to a large bowl Add in mayonnaise sriracha shredded mozzarella cheese chopped chives kosher salt and black pepper Mix thoroughly with a fork making sure the cheese and herbs are well dispersed and no large egg pieces remain
- Form and Pan Fry the Egg Salad:
- Heat a nonstick skillet to medium high Spray evenly with olive or avocado oil cooking spray Scoop about one quarter cup of the egg salad mixture and gently press into a round cake shape Place each cake into the skillet letting them cook for one to two minutes The base should be golden and crisp before you flip Carefully flip each cake with a thin spatula Sear for another minute on the second side Watch closely so the cheese melts but the cakes do not lose their crisp edge
- Assemble and Serve:
- Toast slices of bread until golden brown For extra flavor mash or layer avocado on top Place a crispy egg salad cake on each piece of toast Add sliced or pickled jalapeño for heat if you like Serve warm and enjoy immediately for the best texture
Save
The real star for me is the mozzarella cheese It melts and creates those delicious crispy bits as the cakes pan fry I remember my son smiling the first time he bit into one and found the gooey cheese pull inside
Storage Tips
If you have leftover unfried egg salad store it in an airtight container in your fridge for up to four days Only pan fry what you plan to eat right away for the crispiest cakes Reheated cakes will still taste yummy though the edges will soften
Ingredient Substitutions
Feel free to swap chives for green onions or even finely chopped fresh herbs like parsley For the heat you can replace sriracha with another chili sauce or some diced jalapeño Smoked cheddar or Monterey Jack work if mozzarella is not in your fridge
Serving Suggestions
Try piling the crispy egg salad cakes on toasted English muffins or bagels for a more robust breakfast Leftovers go well over greens to make a protein packed salad lunch My kids dunk them in ketchup or extra hot sauce for a snack
Cultural Context
Egg salad has a long history as a comfort lunch in American kitchens This crispy variation borrows techniques from classic pan fried croquettes and mixes in flavors inspired by Asian and deli style salads It is approachable for home cooks and feels a little gourmet
Recipe FAQs
- → How do you get egg rounds crispy?
Pan-sear the mixture on a hot nonstick skillet, flipping once, to achieve a crispy golden crust while keeping the centers creamy.
- → Can you substitute the cheese?
Yes. Shredded cheddar, provolone, or another melting cheese may be used for a different flavor profile.
- → What bread works best for serving?
Thick, sturdy bread like sourdough or multigrain is best for supporting the warm, crispy egg mixture.
- → How can I adjust the spice level?
Change the amount of sriracha used, or omit jalapeños on top to reduce the overall heat.
- → Can the egg mixture be prepared ahead?
Yes, keep the un-fried mixture in an airtight container in the fridge for up to four days, then pan-sear when ready.
- → Are there alternative serving suggestions?
Try using the crispy eggs in sandwiches, wraps, or over a salad for extra texture and flavor.