Crispy Egg Salad: A Spicy, Cheesy Twist on a Classic
Have you ever tried Crispy Egg Salad? This spicy combination includes chopped hard-boiled eggs, mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and black pepper. Pan-fried to crispy perfection and served on toast with avocado and jalapeño slices.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Breakfast, Brunch, Snack
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 hard-boiled eggs, chopped
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or Kewpie mayonnaise)
- 1/2 tablespoon sriracha
- 2 teaspoons chopped chives
- Kosher salt, to taste
- Freshly cracked black pepper, a few turns
- Olive or avocado oil cooking spray
- Toast and sliced avocado, for serving
- Optional: jalapeño slices
Instructions
- Mix the Egg Salad: In a bowl, combine chopped eggs, mayonnaise, sriracha, chives, mozzarella, salt, and black pepper. Mix well.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray with cooking oil. Place about 1/4 cup of egg mixture in the skillet. Fry 1-2 minutes, carefully flip, and sear 1 more minute.
- Assemble: Toast bread, spread avocado, top with crispy egg salad, and add jalapeño slices if desired. Serve warm immediately.
Notes
- Best served immediately for maximum crispiness.
- Adjust sriracha to your desired spice level.