Save it
Crispy egg salad is a crave worthy twist on classic egg salad that dials up flavor and fun with golden pan seared bites. It is the kind of recipe that transforms your breakfast or lunch routine instantly. Savory egg salad pressed until crispy and melty pairs perfectly with fresh toast, avocado, and chili. Every time I pan fry these, people rush to the kitchen lured by that tempting aroma.
I made this for brunch one lazy Sunday and my friends still text me asking for the recipe. The crispy edges and touch of heat made it a fast family favorite.
Ingredients
- Hard boiled eggs: Give the salad protein and heartiness. Look for eggs with firm whites and golden yolks
- Shredded mozzarella cheese: Melts beautifully for a stretchy creamy texture. Always buy fresh cheese and shred for best melt
- Kewpie mayonnaise: Creates tangy richness in each bite. You can find it in the Asian aisle and it is extra velvety
- Sriracha: Adds balanced heat and subtle sweetness. Check the bottle date to keep flavor fresh
- Chives: Bring a gentle onion kick and a pretty pop of color. Choose bright green stalks without wilting
- Salt: Brings out every flavor. Use sea salt or kosher salt for cleanest taste
- Black pepper: Rounds out the salad with warmth and zing. I love using freshly cracked pepper for bold aroma
Step-by-Step Instructions
- Prepare and Combine:
- Chop six hard boiled eggs into small pieces and place them in a large mixing bowl. Add kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt, and a few turns of black pepper. Mix well so the dressing evenly coats every piece of egg.
- Heat and Pan Fry:
- Warm a nonstick skillet over medium high heat and lightly mist with olive oil spray so nothing sticks. Scoop out about one fourth cup portions of the egg mixture and gently place into the hot pan. Let the mounds sizzle for about one to two minutes on the first side until you see crisp golden edges forming. Use a thin spatula to carefully flip and sear on the second side for another minute. Timing is everything so the cheese gets crispy and teeth sink into that perfect interior.
- Assemble and Serve:
- While the egg salad patties cook, toast slices of your favorite bread until golden brown and crunchy. Add a thick layer of fresh avocado slices on the warm bread. Top with a crispy egg salad patty straight from the skillet. Add fresh jalapeño slices if you want a spicy punch. Enjoy these immediately while warm and melty for the best experience.
Save it
My absolute favorite part is the way the mozzarella melts and crisps right along the edges so each bite has a mix of soft creamy egg and savory crust. The first time my little niece tried a bite she grinned with egg salad still on her cheeks and said Auntie can I have another one for my lunchbox
Storage Tips
Crispy egg salad is at its best straight from the skillet so make just what you need for immediate eating. If you have extra egg salad before frying it will hold in an airtight bowl in the fridge for a day. Avoid pan frying in advance since it loses that coveted crunch after cooling. You can hard boil eggs a few days ahead to cut down on prep time.
Ingredient Substitutions
If you do not have Kewpie mayonnaise, regular mayo with a squeeze of lemon is a good stand in. Mozzarella can be swapped with Monterey Jack or a mild cheddar for a similar creamy melt. Add a spoonful of mustard or diced pickles if you like a tangier kick. For dairy free try vegan mayo and a favorite non dairy cheese that melts well.
Serving Suggestions
Serve these on thick sourdough or a toasted English muffin for brunch. Add extra greens like arugula or spinach to boost nutrition. Turn them into sliders for a party or enjoy solo with a side of pickled cucumbers. You can even pack the egg salad uncooked and crisp it up in the pan at lunchtime for office treats.
A Brief Cultural Note
Egg salad has roots in simple European and American lunch traditions but this crispy reinterpretation gets its spark from Japanese Kewpie mayonnaise and the pan fried cheese technique which is more common in Asian fusion dishes. Mixing in jalapeño and sriracha blends flavors from several cultures in one very modern bite.
Save it
Try this recipe the next time you want something special and easy for any meal. Crispy egg salad will wow everyone, no matter their age.
Common Questions
- → What type of cheese works best for this dish?
Mozzarella melts gently and adds subtle creaminess without overpowering the eggs’ flavor.
- → Can I substitute regular mayonnaise for kewpie?
Yes, regular mayo can be used, but kewpie offers richer, tangier notes for a unique taste.
- → How do I avoid the egg mixture sticking to the pan?
Use a non-stick skillet and a light spray of olive oil to ensure easy flipping and minimal sticking.
- → Is it necessary to include sriracha?
Sriracha adds gentle heat and depth, but you can reduce or omit it for a milder experience.
- → What bread pairs best as a base?
Use sturdy sliced sourdough, baguette, or whole-grain bread for optimal support and flavor contrast.