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Crispy egg salad is my go-to when I need a quick but satisfying lunch that feels a little special. With the crunch from pan-searing and the creamy richness from cheese and mayo, it always hits the spot. You can enjoy it simply on toast, or pile it high for an impressive brunch plate.
I first created this crispy egg salad on a busy work-from-home day and loved how the cheese creates these little golden edges in the pan. Now it is the recipe I whip up whenever friends drop by last minute.
Ingredients
- Hard-boiled eggs: Chopped for structure Choose eggs with a bright yolk for best color
- Shredded mozzarella cheese: Gives the salad a lovely melt Opt for block-style mozzarella for better texture
- Mayonnaise: Binds the salad Use high quality or Japanese mayo for extra richness
- Sriracha: Brings subtle heat Adjust the amount to taste
- Chives: Add freshness and gentle onion flavor Use fresh chives for a bright note
- Kosher salt: Brings out the flavors
- Black pepper: Cracked for extra depth Use freshly ground for best flavor
- Olive or avocado oil cooking spray: To coat the pan and prevent sticking Choose a spray with no added flavors
Step-by-Step Instructions
- Mix the Egg Salad:
- Chop hard-boiled eggs and add to a mixing bowl. Spoon in the mayonnaise sriracha chopped chives shredded mozzarella kosher salt and cracked pepper. Use a fork to gently fold the ingredients until everything is evenly coated with the mayo and stirred through.
- Pan Fry the Egg Salad:
- Place a nonstick skillet over medium-high heat and mist it lightly with olive or avocado oil spray. Scoop quarter-cup portions of the salad mixture directly onto the hot pan and gently press each mound down. Let them cook for one to two minutes until golden and the cheese edges begin to crisp. Carefully flip each portion and sear for one more minute. Watch closely so the cheese does not melt out completely making them difficult to turn.
- Assemble:
- Toast your favorite bread until golden. For extra flavor add a layer of mashed avocado on top. Place a freshly crisped egg salad mound over the avocado and finish with slices of jalapeño for a little kick if you like. Serve warm and enjoy immediately for the best texture.
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What always makes this recipe stand out for me is the little bits of crispy cheese you get from the pan. My kids ask for extra crispy parts every time we make it together and I love letting them help scoop the egg salad onto the skillet.
Storage Tips
Once cooled any leftover egg salad that has not been fried can be stored in an airtight container in the fridge for up to four days. To reheat simply pan fry individual scoops again as described for a fresh crispy texture. The fried egg salad is best eaten right away as it loses its edge if reheated.
Ingredient Substitutions
Swap mozzarella for cheddar or pepper jack if you want more flavor variation. If you do not have sriracha a dash of hot sauce or a pinch of chili flakes will work. You can use Greek yogurt instead of mayonnaise for a lighter version though it will not be quite as rich.
Serving Suggestions
This crispy egg salad shines brightest on toasted sourdough or multigrain bread. Top with extra sliced chives and thin jalapeño rounds for color and zing. Serve with a crisp side salad or pile onto little slider buns for party snacks.
Cultural Context
This recipe puts a fun twist on traditional egg salad by pan searing it like a patty. The idea comes from my love of Korean style cheese and egg sandwiches and American grilled cheese vibes all rolled into one easy lunch.
Recipe FAQs
- → Can I use a different cheese instead of mozzarella?
Absolutely! Try cheddar, Monterey Jack, or any melt-friendly cheese to suit your taste.
- → How long should I pan-fry the egg mixture?
Pan-fry each side for about 1-2 minutes, just until golden; avoid overcooking for best results.
- → What's the best bread to pair with the crispy egg salad?
Rustic sourdough or multigrain toast adds texture and complements the creamy, crispy salad.
- → How can I add more heat to the dish?
Increase the sriracha or add extra jalapeño slices for a spicier kick in every bite.
- → Is this dish good for meal prep?
Store the unfried mixture in the refrigerator and pan-fry portions as needed for freshness.