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Crispy Egg Salad Cakes

Category: Kick Off Your Meal Right

Chopped hard-boiled eggs are mixed with creamy kewpie mayonnaise, spicy sriracha, shredded mozzarella, and fresh chives, then seasoned with salt and black pepper. The mixture is portioned into small cakes and pan-fried until golden brown, giving each bite a perfectly crisp edge. Serve warm atop toasted bread with sliced avocado and jalapeños for a satisfying lunch with bold flavors and a variety of textures. Enjoy these savory egg bites as a modern twist on a classic comfort dish.

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Updated on Mon, 11 Aug 2025 13:05:29 GMT
A bowl of food with eggs and vegetables. Save
A bowl of food with eggs and vegetables. | sweetbyemma.com

This crispy egg salad brings together all the comfort of classic egg salad with a fun twist. Soft chopped eggs get a subtle spicy kick and plenty of tang from Kewpie mayonnaise and sriracha. The best part is pan frying little patties of the mixture into golden brown cakes. Each one comes out with a melty mozzarella texture on the inside and a crispy finish on the outside.

I remember the first time I made this for a picnic lunch. My friends could not stop talking about how the crunchy warm patties made egg salad exciting again and we kept coming back for more.

Ingredients

  • Hard boiled eggs: choose eggs that are not too fresh so they peel easily and chop them small so every bite is tender
  • Mozzarella cheese: opt for pre-shredded for fast prep or shred a quality block for best texture and flavor
  • Kewpie mayonnaise: look for the distinctive bottle with the baby logo for richer taste than regular mayo
  • Sriracha: choose one with a smooth consistency for even mixing and adjust the quantity based on your heat preference
  • Chives: pick bright green chives and slice finely for a fresh onion flavor
  • Salt: use flaky or fine salt according to what you have on hand and season to taste
  • Black pepper: crack it fresh for more peppery depth

Step-by-Step Instructions

Chop Eggs:
Chop six hard boiled eggs into small pieces and place in a mixing bowl. Aim for even size so the eggs hold together when fried and every bit gets coated with flavor.
Mix Egg Salad:
Add Kewpie mayonnaise sriracha chopped chives shredded mozzarella cheese salt and cracked black pepper on top of the chopped eggs. Use a spoon or spatula to thoroughly combine everything making sure the cheese is distributed evenly for meltiness.
Shape Patties:
Scoop out portions of the egg salad mixture about a quarter cup each. Shape gently into small compact cakes using your hands or a spoon so they hold together when frying.
Pan Fry Cakes:
Heat a non-stick skillet over medium high heat and apply a light layer of cooking spray. Place egg salad patties into the hot pan without crowding. Fry on the first side for one to two minutes until golden and the cheese starts to crisp. Flip carefully and sear for one more minute until the second side is golden and crisp as well.
Serve:
Toast a slice of your favorite bread and add a layer of sliced avocado. Place a hot crispy egg salad patty on top adding more chives or sliced jalapeño for an extra kick. Enjoy immediately for the ultimate texture contrast.
A bowl of eggs and vegetables. Save
A bowl of eggs and vegetables. | sweetbyemma.com

My favorite part of this dish is the sriracha which adds just enough heat. My kids love shaping the patties and it always turns into a fun kitchen project for us.

Storage Tips

Store any leftover crispy egg salad cakes in an airtight container in the fridge for up to two days. To recreate the crispiness just reheat briefly in a non stick pan until warmed through. Avoid microwaving for best results as it can make them soggy.

Ingredient Substitutions

Feel free to swap in cheddar or Monterey Jack cheese if you do not have mozzarella. Regular mayonnaise works in place of Kewpie in a pinch but the flavor will be less rich. For a mild version skip the sriracha or use a sweet chili sauce.

Serving Suggestions

These crispy egg salad cakes shine on toasted sourdough with sliced avocado or in a bento box lunch. They also make a unique protein rich snack and can be stuffed into a pita with lettuce for an easy handheld meal.

Bringing a Classic Into the Present

Egg salad has been loved for generations but frying the mixture into little cakes gives it a fun new texture. The combination of crunchy edges and creamy middle is inspired by Asian street food snacks as well as American comfort food. The use of Kewpie mayonnaise adds an unmistakable tang that feels both traditional and modern.

Recipe FAQs

→ What type of mayonnaise works best?

Kewpie mayonnaise brings a rich, slightly sweet flavor and smooth texture, making it ideal for this dish.

→ Can I use a different cheese?

Shredded mozzarella melts smoothly, but you can substitute with cheddar or Monterey Jack for a stronger flavor.

→ How do I keep the cakes from falling apart?

Be sure to chop the eggs small and mix thoroughly so ingredients bind well, and handle gently when flipping.

→ Is it necessary to use sriracha?

Sriracha adds heat and tang, but you can use another hot sauce or omit it if milder flavor is preferred.

→ What’s the best way to serve these cakes?

Serve hot over toasted bread with sliced avocado and fresh jalapeños for extra flavor and texture.

→ Can I make these ahead of time?

It's best enjoyed fresh for maximum crispness, but you can prepare the mixture ahead and pan-fry just before serving.

Crispy Egg Salad Cakes

Golden egg salad cakes with spicy mayonnaise, chives, and cheese, pan-fried for a crisp finish.

Prep Time
20 min
Cook Time
3 min
Total Time
23 min
By: Emma

Category: Appetizers

Skill Level: Moderate

Cuisine: American

Yield: 5 Servings (1/4 cup of crispy egg salad per serving)

Dietary Preferences: Low-Carb, Vegetarian

What You'll Need

→ Main Ingredients

01 6 hard-boiled eggs, chopped small
02 ½ cup shredded mozzarella cheese
03 2 tablespoons kewpie mayonnaise
04 1 tablespoon sriracha
05 1-2 tablespoons chives, chopped small
06 ¼ teaspoon salt
07 Black pepper, a few turns of cracked black pepper

How to Make It

Step 01

Chop six hard-boiled eggs into small pieces and add them to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt, and cracked black pepper. Mix well.

Step 02

Heat a non-stick skillet over medium-high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about ¼ cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. Avoid overcooking to prevent the cheese from becoming too melty.

Step 03

Toast a slice of bread and add a layer of sliced avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy immediately.

Additional Notes

  1. Avoid overcooking the egg salad cakes to prevent the cheese from becoming too soft and difficult to handle.

Tools Required

  • Mixing bowl
  • Non-stick skillet

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Eggs
  • Dairy (mozzarella cheese)

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 74
  • Fats: 7 g
  • Carbohydrates: 0.4 g
  • Proteins: 3 g