I enjoy this recipe because it transforms classic egg salad into something unique and incredibly tasty. The crispy exterior, creamy center, melted mozzarella, and touch of spicy sriracha create a wonderful combination of flavors and textures. I also like that it comes together in less than 30 minutes using simple ingredients I often have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise, option to use kewpie mayonnaise
½ tablespoon sriracha
2 teaspoons chives, chopped small
kosher salt, to season
black pepper, few turns of cracked black pepper
Directions
I chop the hard-boiled eggs and place them in a mixing bowl.
I add the shredded mozzarella cheese, mayonnaise, sriracha, chopped chives, kosher salt, and cracked black pepper.
I mix everything together until well combined.
I heat a nonstick skillet over medium-high heat and lightly coat it with olive or avocado oil cooking spray.
I scoop about 1/4 cup of the egg mixture into the hot skillet, gently shaping it into a small cake.
I cook it for 1 to 2 minutes until the bottom becomes crispy and golden.
I carefully flip the egg salad cake and cook it for about 1 more minute on the other side.
I avoid overcooking so the cheese does not melt too much, making the cakes easier to handle.
I toast a slice of bread and spread it with sliced or mashed avocado.
I place the crispy egg salad on top, add a few slices of jalapeño if I like extra heat, and serve immediately while warm.
Servings and Timing
Servings: 5
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Variations
I like changing this recipe with a few simple additions depending on my mood.
I use cheddar or pepper jack cheese instead of mozzarella for a different flavor.
I add finely diced red onion for extra crunch.
I stir fresh parsley or dill into the egg mixture for added freshness.
I increase the sriracha if I want a spicier version.
I serve the crispy egg salad over mixed greens instead of toast for a lighter meal.
I top it with sliced tomatoes or pickled onions for extra flavor.
Storage/Reheating
I store any leftover un-fried egg salad in an airtight container in the refrigerator for 3 to 4 days. I prefer cooking only the amount I plan to eat because the freshly pan-seared cakes have the best texture.
If I have leftover cooked egg salad cakes, I reheat them in a nonstick skillet over medium heat for a couple of minutes per side until warmed through and crispy again. I avoid using the microwave because it softens the crispy exterior.
FAQs
Can I make this recipe ahead of time?
I often prepare the egg salad mixture in advance and cook the cakes just before serving.
Can I use another type of cheese?
I enjoy using cheddar, Monterey Jack, pepper jack, or Swiss cheese as tasty alternatives.
Can I make this without sriracha?
I simply leave it out if I want a milder flavor or replace it with my favorite hot sauce.
Why should I avoid overcooking the egg salad cakes?
I keep the cooking time short because too much melted cheese can make the cakes difficult to flip and transfer.
Can I use Kewpie mayonnaise?
I like using Kewpie mayonnaise because it adds a richer and slightly tangier flavor.
What bread works best for serving?
I enjoy serving it on sourdough, whole wheat, multigrain, or toasted artisan bread.
Can I make this recipe low carb?
I often serve the crispy egg salad over avocado slices or fresh greens instead of bread.
How do I keep the cakes from falling apart?
I gently flip them with a wide spatula after allowing the first side to become nicely browned.
Can I freeze the egg salad?
I do not recommend freezing it because the texture of the eggs and mayonnaise changes after thawing.
What can I serve with Crispy Egg Salad?
I like pairing it with fresh fruit, a green salad, roasted potatoes, or a bowl of soup for a complete meal.
Conclusion
I enjoy how this Crispy Egg Salad turns everyday ingredients into a comforting and flavorful dish with a perfectly crisp exterior and creamy center. Whether I serve it on toast with avocado, alongside a fresh salad, or on its own, this recipe is always an easy and satisfying favorite.
This Crispy Egg Salad transforms classic egg salad into golden, pan-seared cakes with a crispy exterior and creamy, cheesy center. Perfect for breakfast, lunch, or a light dinner, it’s quick, flavorful, and easy to customize.
Ingredients
6 hard-boiled eggs, chopped
1/2 cup shredded mozzarella cheese
2 tablespoons mayonnaise (or Kewpie mayonnaise)
1/2 tablespoon sriracha
2 teaspoons chives, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
Olive or avocado oil cooking spray, for the skillet
Toasted bread, for serving (optional)
Sliced or mashed avocado, for serving (optional)
Sliced jalapeño, for serving (optional)
Instructions
Place the chopped hard-boiled eggs in a mixing bowl.
Add the mozzarella cheese, mayonnaise, sriracha, chopped chives, kosher salt, and black pepper. Stir until well combined.
Heat a nonstick skillet over medium-high heat and lightly coat it with olive or avocado oil cooking spray.
Scoop about 1/4 cup of the egg mixture into the skillet and gently shape it into a small patty.
Cook for 1 to 2 minutes, or until the bottom is golden brown and crispy.
Carefully flip the patty and cook for about 1 more minute until the second side is lightly crisp.
Avoid overcooking to keep the cheese from melting excessively and making the patties difficult to handle.
If serving on toast, top toasted bread with sliced or mashed avocado, place a crispy egg salad patty on top, garnish with sliced jalapeños if desired, and serve immediately.
Notes
Use cheddar, Monterey Jack, pepper jack, or Swiss cheese instead of mozzarella for a different flavor.
Add finely diced red onion, fresh parsley, or dill for extra flavor and texture.
Increase the sriracha or substitute your favorite hot sauce for more heat.
Serve over mixed greens or avocado slices for a lower-carb option.
Prepare the egg mixture ahead of time and cook the patties just before serving.
Store uncooked egg salad in an airtight container in the refrigerator for 3 to 4 days.
Reheat cooked patties in a skillet until warmed through and crispy. Avoid microwaving to preserve texture.
Freezing is not recommended, as the texture of the eggs and mayonnaise may change after thawing.
