If you’ve never tried Crispy Egg Salad, you’re in for a serious upgrade to the classic version. This recipe transforms traditional egg salad into golden, pan-seared “cakes” that are crispy on the outside, creamy on the inside, and packed with bold flavor.
Chopped hard-boiled eggs are mixed with mayonnaise, spicy sriracha, fresh chives, shredded mozzarella, kosher salt, and cracked black pepper. The mixture is portioned into small rounds and lightly pan-fried until beautifully crisp. The result? A warm, savory egg salad with texture, depth, and just the right kick of heat.
Serve it on toasted bread with creamy avocado and fresh jalapeño slices for a satisfying breakfast, brunch, or quick lunch.
Why You’ll Love This Recipe
- Quick and ready in under 25 minutes
- Crispy exterior with creamy center
- Customizable spice level
- Perfect for breakfast, brunch, or meal prep
- Low-carb friendly (serve without bread if desired)
Equipment
- 1 mixing bowl
- 1 nonstick skillet
- Spatula
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, finely chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Olive or avocado oil cooking spray
For Serving (Optional but Recommended)
- Toasted bread
- Sliced or mashed avocado
- Fresh jalapeño slices
How to Make Crispy Egg Salad
Step 1: Mix the Egg Salad
Chop the six hard-boiled eggs into small pieces and place them in a mixing bowl.
Add:
- Mayonnaise
- Sriracha
- Chopped chives
- Shredded mozzarella
- Kosher salt
- Cracked black pepper
Mix thoroughly until evenly combined. The mixture should hold together slightly thanks to the cheese and mayonnaise.
Tip: Don’t overmix — you still want some texture from the eggs.
Step 2: Pan Fry the Egg Salad Cakes
Heat a nonstick skillet over medium-high heat. Lightly spray with olive or avocado oil cooking spray.
Scoop about ¼ cup of the egg mixture and place it onto the hot skillet. Gently shape it into a small round using the back of a spoon or spatula.
Pan fry for 1–2 minutes until golden brown on the bottom. Carefully flip and cook for an additional 1 minute.
Important: Do not overcook. If fried too long, the cheese melts excessively, making the cakes harder to transfer and causing them to lose structure.
You’re looking for:
- Light golden crisp exterior
- Slightly set interior
- Easy release from the pan
Repeat with remaining mixture.
Step 3: Assemble & Serve
Toast a slice of bread until golden.
Add:
- A layer of mashed or sliced avocado
- One crispy egg salad cake
- A few fresh jalapeño slices
Serve warm and enjoy immediately for the best texture and flavor.
Expert Tips for Perfect Crispy Egg Salad
- Use freshly grated mozzarella for better melting and texture.
- Keep heat medium-high, not high, to avoid burning.
- If the mixture feels too loose, chill it for 10–15 minutes before frying.
- For extra crispiness, lightly press the cake down in the pan.
- Use a thin spatula for easier flipping.
Variations
Spicy Lover’s Version
Add extra sriracha or a pinch of cayenne pepper.
Herb Upgrade
Add dill or parsley for a fresh flavor boost.
Low-Carb Option
Serve over greens instead of toast.
Breakfast Bowl Style
Serve alongside roasted potatoes and sautéed spinach.
Storage & Reheating
- Best enjoyed immediately.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet for best texture. Avoid microwaving, as it softens the crispy exterior.
Crispy Egg Salad (Pan-Seared Egg Salad Cakes)
- Total Time: 23 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Have you ever tried Crispy Egg Salad? This spicy, cheesy twist on classic egg salad is mixed, shaped into small cakes, and pan seared to crispy perfection. Perfect for toast, brunch, or a high-protein snack.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, a few turns of cracked black pepper
Instructions
- Mix the Egg Salad: Chop six hard-boiled eggs and add them to a bowl. Combine with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix well.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat. Lightly spray with olive or avocado oil cooking spray. Add about 1/4 cup of the egg mixture onto the hot pan.
- Pan fry for 1–2 minutes and carefully flip. Sear for 1 additional minute on the other side. Do not overcook or the cheese will melt too much and make flipping difficult.
- Assemble: Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy immediately.
Notes
- Best enjoyed immediately while crispy.
- Use avocado oil spray for a higher smoke point.
- Adjust sriracha for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fry
- Cuisine: American
Frequently Asked Questions
Can I make this ahead of time?
You can mix the egg salad ahead, but pan fry just before serving for best texture.
Can I use a different cheese?
Yes. Cheddar or Monterey Jack works well, though mozzarella gives the best melt-and-bind consistency.
What if my cakes fall apart?
Make sure the skillet is hot before adding the mixture and avoid flipping too early.
Can I make it dairy-free?
You can omit cheese, but the structure may be softer. Add an extra spoon of mayonnaise if needed.
Final Thoughts
Crispy Egg Salad takes a classic recipe and gives it a crave-worthy upgrade. With a creamy interior, golden crust, and just the right amount of spice, this dish is simple yet impressive. Whether served on toast with avocado or enjoyed on its own, it’s a flavorful twist you’ll want to make again and again.
