Can I use a different cheese?

Yes! While mozzarella gives the best melt and crisp, mild cheddar or Monterey Jack can also work. Just avoid very wet cheeses.

Is Crispy Egg Salad spicy?

It has a gentle heat from the sriracha, but you can easily adjust it. Use less for mild or add more if you like a bolder kick.

Can I make this ahead of time?

You can prep the un-fried egg salad in advance. Store it in an airtight container in the refrigerator for 3 to 4 days . Pan fry just before serving for the best texture.

What’s the best way to store leftovers?

Extra un-fried egg salad keeps well in the fridge. Once fried, it’s best enjoyed immediately, as the crispiness fades when stored.

Can I skip the bread?

Absolutely. Serve the crispy patties over greens, with roasted veggies, or alongside fruit for a lighter meal.

7 Crispy Egg Salad Secrets for a Comforting Win

Description

Crispy Egg Salad is a bold twist on classic egg salad, pan-fried until golden with melted mozzarella, fresh chives, and a touch of heat. Perfect for brunch, lunch, or an elevated snack on toast.

Ingredients

Scale

6 hard-boiled eggs, peeled and chopped
½ cup mayonnaise (or kewpie mayonnaise)
1–2 teaspoons sriracha (adjust to taste)
½ cup shredded low-moisture mozzarella cheese
1 tablespoon fresh chives, finely chopped
Kosher salt, to taste
Cracked black pepper, to taste
Olive oil cooking spray (for the pan)

For serving (optional):

Toasted bread
Mashed or sliced avocado
Sliced jalapeños

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Instructions

Mix the egg salad
Chop the hard-boiled eggs and add them to a mixing bowl. Stir in the mayonnaise, sriracha, mozzarella cheese, chives, salt, and black pepper until well combined.
Heat the skillet
Place a nonstick skillet over medium-high heat and lightly spray with olive oil cooking spray.
Pan fry the egg salad
Scoop about ¼ cup of the egg mixture into the hot skillet, gently pressing it into a small mound. Cook for 1–2 minutes until the bottom is golden and crisp. Carefully flip and cook for 1 more minute on the other side.
Repeat and serve
Repeat with remaining egg salad mixture. Serve warm on toasted bread with avocado and sliced jalapeños if desired.

Notes

Do not overcook or the cheese will melt too much and make flipping difficult.
Low-moisture mozzarella works best for crisp edges.
Best enjoyed immediately while hot and crispy.
Unfried egg salad can be stored in the refrigerator for 3–4 days.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Breakfast, Lunch, Brunch
Method: Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 320 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 26 g
Saturated Fat: 9 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 15 g
Cholesterol: 285 mg