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This hearty Crispy Egg Salad transforms classic egg salad into something warm, textured, and deeply satisfying. Pan-fried until golden on the outside and creamy inside, these crispy egg salad pieces bring an irresistible contrast of textures that makes this dish feel completely new. Served warm in a bowl or over toast with avocado and jalapeño, this recipe turns simple ingredients into a comforting yet exciting meal you'll want to make again and again.
I first made this during a late-night craving for something warm but not heavy. It quickly became my go-to brunch and lunch recipe whenever I want something impressive without much effort.
Ingredients
- Hard-boiled eggs the base of the recipe providing structure and protein
- Shredded low-moisture mozzarella cheese melts into the mixture and helps create a rich crispy texture when pan-fried
- Mayonnaise binds the ingredients together and adds creaminess
- Sriracha brings a gentle heat and warm color
- Fresh chives add freshness and mild onion flavor
- Kosher salt enhances all flavors
- Cracked black pepper adds depth and subtle heat
Step-by-Step Instructions
- Prepare the Egg Mixture
- Finely chop the hard-boiled eggs into small even pieces. Add them to a mixing bowl and gently fold in the mayonnaise keeping some texture rather than mashing the eggs completely. Add the sriracha and mix until evenly distributed. Fold in the chopped chives and shredded mozzarella cheese making sure everything is well combined. Season with kosher salt and freshly cracked black pepper to taste.
- Pan-Fry the Egg Salad
- Heat a nonstick skillet over medium-high heat. Lightly spray with olive oil or avocado oil cooking spray just before cooking. Using a 1/4 cup measuring cup portion the egg mixture into the hot pan. Gently press each portion into a small patty about 1/2 inch thick. Cook for 1–2 minutes until the bottom is golden and crispy. Carefully flip and cook for 1 additional minute until the second side is lightly crisped. Avoid overcooking as the cheese should stay creamy and not melt completely.
- Assemble and Serve
- Serve the crispy egg salad pieces warm in a bowl or spooned over toasted bread. For extra flavor and texture top with sliced or mashed avocado and fresh jalapeño slices if desired. Enjoy immediately while the contrast between the crispy exterior and creamy interior is at its best.
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Low-moisture mozzarella is key here—it melts smoothly into the mixture and helps create that golden crispy surface without making the egg salad too loose. I discovered this by accident when I ran out of cheddar one day and the texture was so much better with mozzarella that I never went back.
Perfect Timing Tips
Timing is everything with this recipe. Cook the patties just long enough to form a crust. If cooked too long, the cheese becomes overly melted and the patties may lose their shape. Stick to 2 minutes on the first side and 1 minute on the second for the perfect balance.
Make-Ahead Options
You can prepare the egg mixture up to 3–4 days in advance and store it in an airtight container in the refrigerator. Pan-fry only what you need just before serving for the best texture. This has saved me on busy weekday mornings when I need something quick but satisfying.
Serving Suggestions
Serve warm in a bowl as shown. Spoon over toast with avocado for a heartier meal. Pair with a simple green salad for lunch or a light dinner. Add jalapeño slices or extra chives for more bite when you want something with an extra kick. My favorite weekend approach is setting up a small buffet of toppings so everyone can customize their own crispy egg salad bowl.
Customization Ideas
Swap chives for parsley or green onions if that's what you have on hand. Adjust the heat by adding more or less sriracha depending on your spice preference. Try pepper jack or cheddar for a different flavor profile when you want something more robust. Serve over tomatoes instead of toast for a lighter option that's perfect for summer.
Pro Tips
Preheat the pan fully before adding the egg mixture
Use a thin spatula for easy flipping
Cook in batches and avoid overcrowding the pan
Recipe FAQs
- → How do I prevent the egg patties from falling apart?
Use a nonstick skillet and don't flip the patties until a proper crust has formed (about 2 minutes on the first side). Avoid overcooking, as this can cause the cheese to over-melt and compromise the structure. A thin spatula helps with gentle flipping.
- → What type of cheese works best for this dish?
Low-moisture mozzarella is ideal because it melts smoothly into the mixture and helps create that golden, crispy surface without making the egg salad too loose. Avoid fresh mozzarella which contains too much moisture and can make the mixture watery.
- → Can I prepare the egg mixture ahead of time?
Yes, you can prepare the egg mixture up to 3-4 days in advance and store it in an airtight container in the refrigerator. For best results, only pan-fry what you need just before serving to maintain the perfect crispy texture.
- → What are some creative ways to serve this dish?
Enjoy it warm in a bowl, spoon it over toast with avocado for a heartier meal, pair it with a simple green salad, or try it over sliced tomatoes for a lighter option. Add jalapeño slices or extra chives for more flavor, or experiment with different herbs and cheeses.
- → Is there a dairy-free version?
You can experiment with dairy-free melting cheese alternatives, though the texture may vary. The cheese functions as both a binder and texture enhancer, so look for alternatives that melt well and can create a similar crispy exterior when pan-fried.
- → What's the perfect cooking time for the egg patties?
Timing is crucial for this dish. Cook the patties for approximately 2 minutes on the first side until golden brown, then flip and cook for just 1 minute on the second side. This creates the ideal balance of a crispy exterior while maintaining a creamy interior.