Crispy Egg Salad Recipe
This Crispy Egg Salad recipe transforms classic egg salad by adding a crispy, cheesy twist. With a blend of chopped hard-boiled eggs, shredded mozzarella, a hint of sriracha for spice, and fresh chives, it’s pan-fried to golden perfection and served atop toasted bread with creamy avocado and jalapeño slices for an irresistibly delicious and warm sandwich.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad, Sandwich
- Method: Pan Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
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 chopped chives
- kosher salt, to season
- black pepper, few turns of cracked black pepper
For Cooking & Serving
- Olive or avocado oil cooking spray
- 1 slice of bread, toasted
- Avocado, sliced or mashed
- Jalapeño slices, for topping
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. Combine thoroughly until the mixture is well blended.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Scoop about 1/4 cup of the egg salad mixture and place it onto the hot pan. Cook for 1-2 minutes until the underside is golden and crispy, then carefully flip and cook for an additional minute. Avoid frying too long to prevent the cheese from melting excessively and making transfer difficult.
- Assemble: Toast a slice of bread and spread a layer of sliced or mashed avocado over it. Place the crispy egg salad on top, then add a few slices of jalapeño. Serve warm and enjoy immediately for the best flavor and texture.
Notes
- Use Kewpie mayonnaise for a richer and slightly sweeter flavor.
- Adjust the amount of sriracha to your preferred spice level.
- Ensure eggs are hard-boiled and cooled before chopping for best texture.
- Serve immediately as the crispy texture diminishes upon standing.
- Can be served open-faced or as a sandwich with additional lettuce or tomato if desired.
Nutrition
- Serving Size: 1 sandwich (1/2 recipe)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 210 mg
Keywords: crispy egg salad, pan fried egg salad, egg salad sandwich, sriracha egg salad, cheesy egg salad
Find it online: https://islawhite.com/crispy-egg-salad-recipe/
