Crispy Egg Salad is a delightful twist on the classic egg salad recipe, combining chopped hard-boiled eggs with shredded mozzarella, creamy mayonnaise, and a kick of sriracha, then pan-fried to create a crispy, golden exterior. Perfectly seasoned with chives, salt, and black pepper, this salad is served warm atop toasted bread with fresh avocado and jalapeño slices for a satisfying, flavorful meal.
Total Time:20 minutes
Yield:2 servings
Ingredients
Main Ingredients
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, few turns of cracked black pepper
For Serving
1 slice bread, toasted
½ avocado, sliced or mashed
2-3 slices jalapeño
olive or avocado oil cooking spray
Instructions
Mix the Egg Salad: Chop six hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix everything well until combined.
Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray the surface with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture onto the hot skillet. Pan fry for 1 to 2 minutes until the bottom is golden and crispy, then carefully flip and sear the other side for 1 minute. Avoid frying too long to prevent the cheese from over-melting and sticking.
Assemble: Toast a slice of bread and spread a layer of mashed or sliced avocado on top. Place the crispy egg salad on the avocado layer, add a few jalapeño slices, and serve immediately while warm for the best flavor and texture experience.
Notes
Use kewpie mayonnaise for a richer, slightly sweeter flavor.
Adjust sriracha according to your desired spice level.
Serve immediately after cooking to maintain crispiness.
If you prefer a milder taste, omit jalapeños or substitute with sweet peppers.
Make sure the pan is hot before adding the egg mixture to ensure a crispy crust.
