Dinner

Crispy Egg Salad Recipe

ByMaya Quinn January 21, 2026January 21, 2026

Introduction

This crispy egg salad offers a delicious twist on the classic favorite by pan-frying the mixture to create a golden, cheesy crust. It’s creamy, slightly spicy, and makes a perfect hearty snack or light meal served on toasted bread with avocado.

Two sandwich halves stacked on a white plate with a white marbled surface background. Each sandwich has one layer of thick, soft white bread that is golden brown on the outside. On top of the bread is a thick layer of orange cheese spread mixed with chopped white boiled egg pieces and green herbs. There are thin slices of bright green jalapeño peppers visible in the middle of the sandwich, adding a fresh texture. The cheese spread layer shows slight browning from toasting, giving a slightly crispy look at the edges. Some small green herb bits are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (optional: Kewpie mayonnaise)
½ tablespoon sriracha
2 teaspoons chives, chopped small
Kosher salt, to season
Black pepper, a few turns of cracked black pepper

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 fully incorporated.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Place about 1/4 cup of the egg mixture onto the hot pan as a dollop.
Step 3: Pan-fry the egg salad for 1-2 minutes until the bottom is golden and crispy, then carefully flip it and sear the other side for about 1 minute. Avoid cooking too long to prevent the cheese from melting too much and sticking to the pan.
Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Add the crispy egg salad and finish with a few slices of jalapeño if desired. Serve warm and enjoy immediately.

Tips & Variations

Use Kewpie mayonnaise for a richer, slightly sweeter flavor that pairs well with the sriracha.
For extra crunch, add finely diced celery or pickles to the egg mixture.
Swap mozzarella for cheddar or pepper jack cheese to change the flavor profile.
If you prefer less heat, reduce or omit the sriracha and jalapeño slices.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. The crispy texture is best enjoyed fresh, so reheat gently in a nonstick pan to retain some crispiness. Avoid microwaving, which can make it soggy.

How to Serve

A single piece of light golden toasted bread sits in the center of a large white plate with small green herb sprinkles scattered around. On top of the bread is a thick, uneven layer of orange and white scrambled eggs, showing a slightly crispy browned texture on the edges. Three thin green slices of jalapeño are placed neatly on the eggs, adding a fresh look. The plate rests on a white marbled surface. 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 mayonnaise?

Yes, regular mayonnaise works well. Kewpie mayonnaise adds a unique sweetness and creaminess but is not essential.

How do I prevent the egg salad from sticking to the pan while frying?

Make sure your skillet is well-heated and lightly sprayed with oil before adding the egg mixture. Cook on medium-high heat and flip carefully once the bottom has formed a firm, golden crust.