Crispy Egg Salad Recipe

This Crispy Egg Salad Recipe is a game-changing twist on the classic lunchtime staple that adds a warm, savory crunch to every bite. By pan-searing a savory egg mixture into golden cakes, you create a unique texture that pairs perfectly with creamy avocado and toasted bread. Whether you are looking for a high-protein breakfast or a creative lunch, this spicy and cheesy dish is sure to become a new favorite.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Crispy Egg Salad Recipe. First, it offers a fun and modern twist on traditional egg salad, moving away from the standard cold sandwich filling to a warm, crispy “cake” format. The addition of sriracha provides a gentle heat that balances the richness of the eggs and mozzarella cheese. It is also incredibly versatile, allowing you to serve it over toast, inside a wrap, or even on its own as a low-carb snack. Plus, it only takes a few minutes to pan-fry, making it an ideal choice for busy weekdays.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/2 cup shredded mozzarella cheese (low moisture)
• 2 tablespoons mayonnaise (Kewpie mayonnaise is a great alternative)
• 1/2 tablespoon sriracha
• 2 teaspoons fresh chives, chopped small
• Kosher salt, to season
• Cracked black pepper, to taste
• Olive or avocado oil cooking spray
• Optional for serving: Toasted bread, sliced avocado, and fresh jalapeño

Step-by-Step Instructions

1. Prepare the Egg Mixture: In a medium mixing bowl, combine the six chopped hard-boiled eggs with the shredded mozzarella, mayonnaise, sriracha, and chopped chives. Season with a pinch of kosher salt and a few turns of cracked black pepper. Mix thoroughly until the ingredients are well incorporated.
2. Heat the Pan: Place a nonstick skillet over medium-high heat. Lightly spray the surface with olive oil or avocado oil cooking spray to ensure the egg cakes do not stick.
3. Form and Fry: Using a 1/4 cup measuring cup, portion out a dollop of the egg mixture and place it onto the hot skillet. Do not overcrowd the pan; fry only a few at a time.
4. Sear to Perfection: Pan-fry the egg salad for 1 to 2 minutes until the bottom is golden and crispy. Carefully flip the cake using a thin spatula and sear the other side for an additional 1 minute.
5. Assemble and Serve: Immediately place the crispy egg salad cakes onto a slice of toasted bread layered with mashed or sliced avocado. Top with fresh jalapeño slices if desired and enjoy while warm.

Expert Tips / Pro Tips

To achieve the best results with this Crispy Egg Salad Recipe, always use low-moisture mozzarella cheese. High-moisture varieties can release too much liquid, preventing the cakes from getting that signature golden crust. It is also vital to use a high-quality nonstick skillet to prevent the cheese from sticking to the pan. When frying, avoid the temptation to leave the cakes in the pan for too long; if the cheese melts completely into a liquid state, the cakes will become difficult to flip and lose their structure. Finally, always fry the cakes immediately before serving for the best texture.

Variations & Substitutions

While this recipe is delicious as written, you can easily customize it to your preferences. If you prefer a different flavor profile, swap the mozzarella for sharp cheddar or pepper jack for an extra kick. For those who want more greens, try adding finely chopped spinach or parsley into the egg mixture. If you do not have sriracha on hand, any thick hot sauce or even a pinch of cayenne pepper will work. For a lower-fat version, you can substitute the mayonnaise with Greek yogurt, though the texture may be slightly softer.

Serving Suggestions

The most popular way to serve this dish is as a Crispy Egg Salad Recipe avocado toast. The creaminess of the avocado provides a beautiful contrast to the crispy, warm egg. You can also serve these egg cakes over a fresh bed of arugula with a lemon vinaigrette for a lighter meal. For a protein-packed breakfast, serve them alongside crispy bacon or smoked salmon. If you are hosting a brunch, these make excellent small appetizers when served on top of toasted baguette slices.

Storage, Freezing & Reheating

If you have leftover egg salad mixture that has not been fried yet, store it in an airtight container in the refrigerator for three to four days. It is highly recommended that you do not pan-fry the cakes in advance, as they lose their crispiness once cooled. Freezing is not recommended for this recipe, as the texture of the hard-boiled eggs and mayonnaise will change significantly. To enjoy leftovers, simply portion out the chilled mixture and pan-fry it fresh according to the original instructions.

Nutrition Information

Crispy Egg Salad Recipe

This Crispy Egg Salad Recipe is a game-changing twist on the classic lunchtime staple that adds a warm, savory crunch to every bite. By pan-searing a savory egg mixture into golden cakes, you create a unique texture that pairs perfectly with creamy avocado and toasted bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 8 cakes

Course: Appetizer, Breakfast, Lunch

Cuisine: Modern

Calories: 74

Ingredients Equipment Method Notes

Ingredients

  

Egg Mixture

• 6 hard-boiled eggs chopped
• 1/2 cup shredded mozzarella cheese low moisture
• 2 tablespoons mayonnaise or Kewpie
• 1/2 tablespoon sriracha
• 2 teaspoons fresh chives chopped small
• Kosher salt to season
• Cracked black pepper to taste
• Olive or avocado oil cooking spray

Optional For Serving

• Toasted bread
• Sliced avocado
• Fresh jalapeño

Equipment

• Nonstick Skillet
• Mixing Bowl
• Spatula

Method

 

1. In a medium mixing bowl, combine the six chopped hard-boiled eggs with the shredded mozzarella, mayonnaise, sriracha, and chopped chives. Season with a pinch of kosher salt and a few turns of cracked black pepper. Mix thoroughly until the ingredients are well incorporated.
   6 hard-boiled eggs, 1/2 cup shredded mozzarella cheese, 2 tablespoons mayonnaise, 1/2 tablespoon sriracha, 2 teaspoons fresh chives, Kosher salt, Cracked black pepper
2. Place a nonstick skillet over medium-high heat. Lightly spray the surface with olive oil or avocado oil cooking spray to ensure the egg cakes do not stick.
   Olive or avocado oil cooking spray
3. Using a 1/4 cup measuring cup, portion out a dollop of the egg mixture and place it onto the hot skillet. Do not overcrowd the pan; fry only a few at a time.
4. Pan-fry the egg salad for 1 to 2 minutes until the bottom is golden and crispy. Carefully flip the cake using a thin spatula and sear the other side for an additional 1 minute.
5. Immediately place the crispy egg salad cakes onto a slice of toasted bread layered with mashed or sliced avocado. Top with fresh jalapeño slices if desired and enjoy while warm.
   Toasted bread, Sliced avocado, Fresh jalapeño

Notes

Always use low-moisture mozzarella cheese to prevent the cakes from releasing too much liquid. Use a high-quality nonstick skillet and fry immediately before serving for the best texture.

FAQ

Can I make this recipe without mayonnaise?

Yes, you can substitute the mayonnaise with Greek yogurt or even a small amount of softened cream cheese, though mayonnaise provides the best browning and flavor for this specific preparation.

Why did my egg cakes fall apart in the pan?

This usually happens if the pan isn’t hot enough or if you used high-moisture cheese. Ensure the skillet is preheated over medium-high heat and that you are using low-moisture shredded mozzarella.

Is this recipe spicy?

The sriracha adds a mild to moderate heat. If you are sensitive to spice, you can reduce the amount of sriracha or omit it entirely and replace it with a teaspoon of Dijon mustard.

Can I use pre-boiled eggs from the store?

Absolutely! Pre-boiled eggs are a great time-saver for this recipe. Just make sure to chop them finely so the cakes hold together well.