Crispy Egg Salad with Sriracha and Mozzarella on Toast Recipe

Introduction

Crispy Egg Salad is a delightful twist on a classic comfort food, combining creamy egg salad with a crunchy, cheesy exterior. This easy-to-make dish is perfect for a quick lunch or a satisfying snack, served warm on toasted bread with avocado and a hint of spice.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise can be used)
• ½ tablespoon sriracha
• 2 teaspoons chives, chopped small
• Kosher salt, to season
• Black pepper, a few turns of cracked pepper
• Olive or avocado oil cooking spray, for pan frying
• 1 slice of bread, toasted
• Sliced or mashed avocado
• Slices of jalapeño (optional)

Instructions

1. Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix everything well until evenly blended.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Scoop about ¼ cup of the egg mixture and place it carefully on the hot pan.
3. Step 3: Pan fry the egg salad for 1-2 minutes until the bottom is golden and crispy, then carefully flip and cook for an additional minute. Avoid frying for too long to prevent the cheese from melting overly and making flipping difficult.
4. Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad onto the bread and add jalapeño slices if desired.
5. Step 5: Serve immediately while warm for the best texture and flavor.

Tips & Variations

• Use kewpie mayonnaise for a creamier, slightly sweeter flavor.
• Add finely chopped celery or pickles to the egg mixture for extra crunch.
• Swap mozzarella with shredded cheddar for a sharper taste.
• For a vegetarian option, skip the jalapeños or replace them with sliced tomatoes.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. The crispy fried patties are best enjoyed fresh, but you can gently reheat them in a skillet over low heat to maintain some crunch. The assembled sandwich is best made fresh to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie mayonnaise?

Yes, regular mayonnaise works well in this recipe. Kewpie mayonnaise adds a slightly richer and sweeter flavor, but it’s not required.

How do I prevent the egg salad from falling apart while pan frying?

Make sure the mixture is well combined and slightly sticky before frying. Use a nonstick skillet and a gentle hand when flipping. Frying over medium-high heat briefly helps the patties hold together without melting the cheese too much.

Crispy Egg Salad with Sriracha and Mozzarella on Toast Recipe

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★★★★★

4.5 from 122 reviews

A deliciously crispy twist on classic egg salad, combining chopped hard-boiled eggs with mozzarella, mayonnaise, and sriracha, then pan-fried to golden perfection and served atop toasted bread with avocado and jalapeños for a flavorful, satisfying meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Salad

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (option to use kewpie mayonnaise)
• ½ tablespoon sriracha
• 2 teaspoons chopped chives
• Kosher salt, to taste
• Freshly cracked black pepper, a few turns

To Serve

• 1 slice of bread, toasted
• Sliced or mashed avocado
• Few slices of jalapeño
• Olive or avocado oil cooking spray

Instructions

1. Mix the Egg Salad: Chop six hard-boiled eggs and place them in a mixing bowl. Add 2 tablespoons mayonnaise, ½ tablespoon sriracha, 2 teaspoons chopped chives, ½ cup shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir thoroughly to combine all ingredients evenly into a creamy, flavorful mixture.
2. Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat. Lightly spray the pan with olive or avocado oil cooking spray to prevent sticking. Spoon about a ¼ cup dollop of the egg salad mixture onto the hot pan. Cook for 1-2 minutes until the bottom is golden and crispy, then carefully flip to sear the other side for an additional minute. Avoid overcooking to keep the cheese from melting too much and maintain an easy transfer from the pan.
3. Assemble: Toast a slice of bread to your preference. Spread a layer of sliced or mashed avocado on top of the toast. Place the crispy pan-fried egg salad on the avocado layer. Garnish with a few slices of jalapeño for a spicy kick. Serve immediately while warm for the best texture and flavor.

Notes

• Use kewpie mayonnaise for a richer and creamier flavor, but regular mayonnaise works well too.
• Adjust the amount of sriracha based on your preferred spice level.
• Be careful not to overcook the egg salad patties to keep them from becoming too hard and difficult to flip.
• Serve immediately to enjoy the crispy texture of the pan-fried egg salad.
• You can substitute mozzarella cheese with mild cheddar or Monterey Jack if desired.

Keywords: crispy egg salad, pan-fried egg salad, egg salad recipe, breakfast sandwich, crispy egg patties, spicy egg salad, avocado toast with egg salad