Crispy Sriracha Egg Salad with Mozzarella and Avocado Recipe
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.
- 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
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
- 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.
- 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.
- 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
