Crispy Egg Salad
The Best Crispy Egg Salad is crunchy on the outside and creamy on the inside with eggs, mozzarella, and a hint of sriracha. Perfect for toast, sandwiches, or a high-protein meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Breakfast / Brunch
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 hard-boiled eggs, chopped
1/2 cup shredded mozzarella cheese
2 tablespoons mayonnaise (Kewpie mayonnaise optional)
1/2 tablespoon sriracha
2 teaspoons chives, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
Optional for Serving:
Toasted bread
Sliced or mashed avocado
Jalapeño slices
Instructions
Chop the hard-boiled eggs and place them in a mixing bowl.
Add the mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix well until everything is evenly combined.
Heat a nonstick skillet over medium-high heat and lightly spray with olive oil or avocado oil cooking spray.
Scoop about 1/4 cup of the egg mixture and place it onto the hot skillet.
Cook for 1–2 minutes until the bottom becomes lightly crispy. Carefully flip and cook for another 1 minute on the other side.
Avoid cooking too long so the cheese doesn’t melt excessively and make flipping difficult.
Toast a slice of bread and spread mashed or sliced avocado on top.
Place the crispy egg salad on the toast and add a few jalapeño slices if desired. Serve warm and enjoy immediately.
Notes
Use a nonstick skillet to prevent sticking and help maintain the crispy texture.
Kewpie mayonnaise adds extra richness and umami flavor.
You can add smoked paprika or chili flakes for extra spice.
Best served immediately while the outside remains crispy.
Find it online: http://elladishes.com/crispy-egg-salad/
