Crispy Egg Salad with Mozzarella, Sriracha, and Chives on Toast Recipe

Introduction

This Crispy Egg Salad takes a classic favorite to the next level by pan-frying the mixture until golden and slightly crisp. With a hint of spice from sriracha and the creaminess of mozzarella, it’s a delightful twist perfect for a quick lunch or snack.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise (kewpie mayonnaise is 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, for pan frying
• 1 slice of bread, toasted
• Sliced or mashed avocado, for topping
• Jalapeño slices, for serving (optional)

Instructions

1. Step 1: Chop six hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked 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. Drop about ¼ cup of the egg mixture onto the hot pan, shaping it gently into a patty.
3. Step 3: Pan fry the egg salad for 1–2 minutes until the bottom is golden brown, then carefully flip it over and sear for an additional minute. Avoid frying too long to prevent the cheese from melting excessively, which makes flipping difficult.
4. 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. Add a few slices of jalapeño if desired.
5. Step 5: Serve immediately while warm and enjoy the crispy, creamy combination.

Tips & Variations

• Use kewpie mayonnaise for a richer, slightly sweet flavor.
• Add finely diced celery or pickles for extra crunch in the egg salad mixture.
• Swap mozzarella for cheddar or pepper jack to add different flavors and textures.
• Adjust sriracha quantity to control the spice level according to your taste.
• Serve the egg salad patty on lettuce wraps or inside pita bread for a low-carb option.

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 and assemble just before eating for optimal crispness. Reheat the patties gently in a skillet over low heat to retain texture, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese in this recipe?

Yes, feel free to substitute mozzarella with cheddar, pepper jack, or even feta depending on your taste preference. Each cheese will bring a unique flavor and melting quality.

How do I know when the egg salad patties are done frying?

Look for a golden brown crust on the bottom before flipping, usually 1–2 minutes. After flipping, cook for about 1 more minute until the other side is also golden and the cheese has melted enough to hold the patty together without becoming too soft.

Crispy Egg Salad with Mozzarella, Sriracha, and Chives on Toast Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

A delicious Crispy Egg Salad featuring chopped hard-boiled eggs mixed with creamy mayonnaise, spicy sriracha, fresh chives, and melted mozzarella cheese, pan-fried to golden perfection and served warm on toasted bread with avocado and jalapeños for a satisfying crunch and flavor.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 2 servings 1x
• Category: Breakfast, Brunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Salad

• 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 taste
• Black pepper, cracked, a few turns

Assembly

• 1 slice of bread, toasted
• 1 avocado, sliced or mashed
• Jalapeño slices, as desired
• Olive or avocado oil cooking spray, for pan

Instructions

1. Mix the Egg Salad: Chop six hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir the ingredients together thoroughly until well combined.
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. Spoon about 1/4 cup of the egg mixture onto the skillet. Cook for 1-2 minutes until the bottom is golden and crispy. Carefully flip and sear the other side for 1 minute. Avoid overcooking, as this will overly melt the cheese and make it difficult to handle.
3. Assemble: Toast a slice of bread to your liking. Spread a layer of sliced or mashed avocado on top. Place the crispy egg salad on the avocado, then add a few slices of jalapeño for a spicy kick. Serve warm immediately for the best taste and texture.

Notes

• Use fresh chives for the best flavor.
• Kewpie mayonnaise can add a richer, slightly sweeter flavor if preferred.
• Be careful not to overcook the egg salad patties to prevent them from becoming too hard.
• Serve immediately after assembly to enjoy the crispy texture.
• Adjust sriracha amount to your preferred spice level.

Keywords: crispy egg salad, pan-fried egg salad, cheesy egg salad, breakfast egg recipe, easy brunch recipe