Introduction

Crispy egg salad is a delightful twist on the classic creamy favorite. By pan-frying the egg mixture into golden, crispy patties, you get a delicious texture contrast that’s perfect for a satisfying sandwich or a warm snack.

The image shows two halves of an open-faced sandwich stacked on top of each other on a white plate, placed on a white marbled surface. Each sandwich half has three visible layers: the bottom layer is light brown toasted bread with a slightly rough texture, the middle layer consists of green jalapeño slices and finely chopped green herbs mixed with creamy orange cheese spread and small white pieces of chopped boiled egg, and the top layer is a slightly browned, melted cheese and egg mixture with darker caramelized spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (Kewpie mayonnaise optional)
½ tablespoon sriracha
2 teaspoons chives, chopped small
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 (for serving)
Sliced jalapeño (optional, for serving)

Instructions

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 combined.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about ¼ cup of the egg mixture onto the hot pan to form a small patty.
Step 3: Cook the patty for 1-2 minutes until the bottom is golden and crispy. Carefully flip it and sear for an additional 1 minute on the other side. Avoid cooking longer to prevent the cheese from melting too much, which makes flipping difficult.
Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty over the avocado layer, then add a few slices of jalapeño if you like some heat.
Step 5: Serve immediately while warm and enjoy the satisfying texture and flavors.

Tips & Variations

For a creamier texture, feel free to use Kewpie mayonnaise instead of regular mayonnaise.
Add fresh herbs like dill or parsley for extra brightness.
Swap mozzarella for cheddar or pepper jack for a different flavor profile.
Serve over greens instead of bread for a low-carb option.

Storage

Store leftover egg salad patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness or warm briefly in the microwave, though crispiness will diminish. Avoid storing after assembly with bread and avocado, as they can become soggy.

How to Serve

A close-up of two stacked sandwich halves on a white plate, set on a white marbled surface, showing three main layers: the bottom layer is soft white bread, the middle layer is filled with chopped boiled egg pieces and finely chopped green herbs mixed into a creamy orange spread, and the top layer features slices of fresh green jalapeño peppers along with more of the egg and spread mixture, all nicely toasted to a golden brown with some small charred spots. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie?

Yes, regular mayonnaise works well. Kewpie adds a slight sweetness and tang but is optional.

How do I prevent the patties from falling apart during frying?

Make sure the mixture is well combined so the cheese acts as a binder. Cook on medium-high heat and flip carefully using a spatula after the bottom is nicely browned and set.