Crispy Sriracha Egg Salad with Mozzarella and Avocado Recipe

Introduction

Crispy Egg Salad offers a delicious twist on a classic dish by pan-frying an egg and cheese mixture to create a warm, crunchy texture. It’s perfect for a satisfying lunch or a quick snack, served on toasted bread with creamy avocado and a spicy kick.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise optional)
• ½ tablespoon sriracha
• 2 teaspoons chives, finely chopped
• Kosher salt, to season
• Black pepper, a few turns of cracked black pepper
• Olive or avocado oil cooking spray
• 1 slice of bread, toasted
• Sliced or mashed avocado
• Jalapeño slices, to taste

Instructions

1. Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and black pepper. Mix everything well until evenly combined.
2. Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray.
3. Step 3: Add about 1/4 cup of the egg mixture to the hot skillet. Pan-fry for 1-2 minutes until the bottom is crispy and golden.
4. Step 4: Carefully flip the mixture and sear the other side for 1 more minute. Avoid cooking it too long to prevent the cheese from melting excessively, which makes it hard to handle.
5. Step 5: Toast a slice of bread and spread a layer of sliced or mashed avocado on top.
6. Step 6: Place the crispy egg salad on the avocado toast, add a few jalapeño slices, and serve warm immediately for the best experience.

Tips & Variations

• Use kewpie mayonnaise for a richer, slightly sweeter flavor.
• For a vegetarian twist, add finely diced bell peppers or tomatoes to the egg mixture.
• Adjust the amount of sriracha to control the heat level to your preference.
• Try different cheeses like cheddar or pepper jack for added flavor diversity.
• Serve with a side of fresh greens for a balanced meal.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. It’s best to pan-fry fresh portions just before serving. Reheating the crispy egg salad is not recommended, as it may lose its crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, mild cheeses like cheddar, pepper jack, or Monterey Jack also work well and add different flavor profiles to the dish.

Is it necessary to pan-fry the egg salad?

Pan-frying gives the egg salad a crispy texture and warmth that contrasts nicely with the creamy avocado. However, you can skip this step and enjoy the mixture cold as a classic egg salad if preferred.

Crispy Sriracha Egg Salad with Mozzarella and Avocado Recipe

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4.5 from 99 reviews

A delicious and unique twist on classic egg salad, this Crispy Egg Salad features chopped hard-boiled eggs mixed with mozzarella, mayonnaise, sriracha, and fresh chives, then pan-fried to golden perfection. Served on toasted bread with creamy avocado and spicy jalapeño slices, this recipe offers a satisfying combination of crispy, creamy, and spicy flavors perfect for a warm, comforting meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Salad Mixture

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

To Serve

• 1 slice toasted bread
• Avocado, sliced or mashed (quantity as desired)
• Jalapeño slices, to taste
• Olive oil or avocado oil cooking spray, for pan

Instructions

1. Mix the Egg Salad: Chop the hard-boiled eggs and place them in a bowl. Add the mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir thoroughly until all ingredients are evenly combined and the mixture is creamy.
2. Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Place approximately 1/4 cup dollops of the egg salad mixture onto the hot skillet. Pan-fry each dollop for 1-2 minutes until the bottom is golden and crispy, then carefully flip and cook for an additional 1 minute on the other side. Avoid frying too long to prevent the cheese from melting excessively, which can make flipping difficult.
3. Assemble: Toast a slice of bread to your liking. Spread a layer of sliced or mashed avocado over the toast. Top with the warm, crispy egg salad patties and garnish with a few slices of jalapeño for heat. Serve immediately to enjoy the contrast between the crispy exterior and creamy fillings.

Notes

• Use Kewpie mayonnaise for a slightly sweeter and creamier flavor, or regular mayonnaise for a traditional taste.
• Adjust the amount of sriracha according to your spice tolerance.
• To make this recipe vegetarian, ensure sriracha contains no non-vegetarian ingredients.
• Serve immediately after frying for the best texture; the crispy exterior softens if left to sit too long.
• For a gluten-free version, use gluten-free bread or omit the bread entirely.

Keywords: crispy egg salad, pan-fried egg salad, egg salad recipe, quick snack, avocado toast, spicy egg salad