Crispy Egg Salad – A Flavorful Twist on a Classic Favorite 🥚🔥

Egg salad is a timeless comfort food, but this Crispy Egg Salad recipe by Sarah Thomas-Drawbaugh takes it to the next level. By combining creamy, spicy egg salad with melted cheese and pan-searing it into crisp “cakes,” you get a texture contrast that makes every bite irresistible. Ready in under 25 minutes, this recipe is perfect for breakfast, lunch, or a quick snack that feels gourmet.

Why This Recipe Works

Traditional egg salad can sometimes be soft and one-dimensional in texture. The innovation in this recipe lies in pan-searing the egg salad mixture:

• Crispy exterior: Creates a satisfying crunch while keeping the interior soft and creamy.
• Cheese infusion: Mozzarella adds stretchiness and a slightly savory note that pairs beautifully with the eggs.
• Spicy kick: Sriracha balances the richness of the eggs and mayonnaise.
• Freshness: Chopped chives bring subtle oniony brightness.

This combination results in a dish that is more than just egg salad—it’s a culinary experience of creamy, spicy, and crispy all at once.

Recipe Overview

• Yield: 5 servings
• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Total Time: 23 minutes
• Difficulty Level: Easy

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (or Kewpie mayonnaise for extra creaminess)
• ½ tablespoon sriracha (adjust to taste)
• 2 teaspoons chopped chives
• Kosher salt, to season
• Black pepper, freshly cracked

Optional for Serving:

• Toasted bread
• Sliced or mashed avocado
• Jalapeño slices

Step-by-Step Preparation

Step 1: Mix the Egg Salad

1. Chop the hard-boiled eggs and place them in a mixing bowl.
2. Add mayonnaise, sriracha, shredded mozzarella, and chopped chives.
3. Season with kosher salt and cracked black pepper.
4. Mix until fully combined. The mixture should be creamy but hold together well enough to form small cakes.

Step 2: Form Egg Salad Cakes

• Portion about 1/4 cup of the egg mixture per cake.
• Shape each portion gently into a compact mound for even cooking.

Step 3: Pan Fry the Egg Salad

1. Heat a nonstick skillet over medium-high heat.
2. Lightly spray with olive oil or avocado oil cooking spray.
3. Place each egg salad cake in the skillet.
4. Cook 1–2 minutes on the first side, until the bottom is golden and slightly crispy.
5. Carefully flip and cook 1 additional minute on the other side.

Pro Tip: Avoid cooking too long, or the cheese may over-melt and the cakes will become difficult to handle.

Step 4: Assemble and Serve

• Toast a slice of bread and optionally spread mashed avocado.
• Place a crispy egg salad cake on top.
• Add jalapeño slices if desired for extra spice.
• Serve immediately while crispy and warm.

Flavor and Texture Profile

• Crispy & Golden: The seared exterior adds satisfying crunch.
• Creamy & Savory: Mayonnaise, mozzarella, and egg provide richness.
• Spicy & Tangy: Sriracha adds a subtle heat that enhances flavor.
• Fresh & Bright: Chives bring a delicate, fresh note.

This balance makes the dish appealing to both adults and kids who enjoy a flavorful twist on traditional egg salad.

Variations

• Cheese Options: Swap mozzarella for cheddar, pepper jack, or Swiss for a different flavor profile.
• Herbs: Add dill, parsley, or cilantro instead of chives.
• Protein Boost: Mix in cooked bacon bits or ham for a heartier dish.
• Vegan Adaptation: Use mashed chickpeas, vegan mayonnaise, and plant-based cheese to create a similar crispy “chickpea salad” cake.

Serving Suggestions

• On toasted bread with avocado and jalapeños for a breakfast or brunch sandwich.
• As a snack or appetizer, served on crackers or small toasted bread rounds.
• Alongside a simple green salad for a light lunch.
• With a side of pickled vegetables for extra tang.

Tips for Perfect Crispy Egg Salad

1. Chill the egg mixture: Slightly chilled mixture holds its shape better during cooking.
2. Nonstick skillet is essential: Prevents sticking and ensures easy flipping.
3. Medium-high heat: Enough to crisp the outside without burning.
4. Small portions: Easier to flip and ensures even cooking.
5. Serve immediately: Maintains the crispiness of the exterior.

Print

Frequently Asked Questions

1. Can I make this ahead of time?
You can mix the egg salad ahead and store it in the fridge for a few hours, but pan-searing should be done just before serving for maximum crispiness.

2. Can I use regular mayonnaise instead of Kewpie?
Yes, regular mayonnaise works well. Kewpie is optional for a slightly creamier, richer flavor.

3. Can I make it less spicy?
Reduce or omit the sriracha to taste.

4. Can I freeze egg salad cakes?
Freezing is not recommended; they may lose texture. Serve fresh for best results.

5. What bread works best?
Any toasted bread works. Sourdough or whole grain adds flavor, but classic white bread is also delicious.

Nutrition (Approximate per serving)

• Calories: 200–250 (depending on serving size)
• Protein: 12g
• Fat: 15g
• Carbohydrates: 5–8g

Conclusion

This Crispy Egg Salad is a fun, flavorful, and texturally exciting twist on a classic favorite. It takes the familiar creamy egg salad and transforms it into something golden, crisp, and slightly spicy—a dish that works perfectly for breakfast, brunch, lunch, or a snack. With minimal ingredients and less than 25 minutes, it’s an easy way to elevate a simple ingredient like eggs into a gourmet-style meal.