Have you ever tried Crispy Egg Salad? If not, you’re in for a mouthwatering surprise. This recipe takes the traditional, creamy egg salad that we all know and love and transforms it into something extraordinary. With the addition of mozzarella cheese, spicy sriracha, and the magic of pan-frying, you get a crispy, golden-brown version of egg salad that’s packed with flavor and texture. Whether you’re looking for a quick lunch, a creative brunch dish, or even a fun appetizer, this recipe will quickly become one of your favorites.
In this post, we’ll walk through how to make this crispy egg salad, step by step. We’ll also share helpful tips, serving suggestions, storage advice, and variations so you can customize it to your liking. Get ready to fall in love with the crunch and spice of this irresistible dish!
Why You’ll Love Crispy Egg Salad
Egg salad is a timeless classic, but this crispy version adds a whole new dimension of flavor and texture. Here’s why you’ll love it:
- Unique Twist: Pan-frying the egg salad mixture into little cakes gives you a crispy exterior with a soft, flavorful center.
- Quick & Easy: With just a few ingredients and under 25 minutes total time, this is a stress-free recipe you can whip up anytime.
- Budget-Friendly: Eggs, cheese, and mayo are inexpensive staples, making this dish affordable without sacrificing flavor.
- Protein-Packed: Each serving provides a good boost of protein while staying low-carb.
- Versatile: Serve them as appetizers, tuck them into sandwiches, or enjoy them as a light lunch with salad or rice.
- Crowd-Pleaser: The crispy golden crust and slightly spicy kick make this recipe irresistible for adults and kids alike.
Ingredients for Crispy Egg Salad
To make this recipe, you’ll only need a handful of simple ingredients. Here’s what you’ll need:
- 6 hard-boiled eggs (chopped small)
- ½ cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1–2 tablespoons chives (chopped small)
- ¼ teaspoon salt
- Black pepper (a few turns of cracked black pepper)
Tip: Make sure your eggs are completely cooled before chopping to avoid excess moisture in the mixture.
Step-by-Step Instructions
Here’s how to make crispy egg salad, step by step:
- Prepare the Eggs: Hard-boil your eggs and allow them to cool completely. Peel and chop them into small pieces.
- Mix the Ingredients: In a large mixing bowl, combine chopped eggs, shredded mozzarella, kewpie mayonnaise, sriracha, chives, salt, and black pepper. Stir until everything is evenly incorporated.
- Shape the Mixture: Divide the mixture into small portions and shape them into round, flat cakes. You should get about 5 servings.
- Pan-Fry: Heat a nonstick pan over medium heat with a small amount of oil. Place the egg salad cakes in the pan and cook for about 1–2 minutes per side until golden brown and crispy.
- Serve & Enjoy: Remove from the pan and serve immediately while crispy and warm.
Recipe Details
- Servings: 5
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Course: Lunch
- Cuisine: American
Nutrition Facts
Here’s a breakdown of the nutrition per serving:
- Calories: 74 kcal
- Carbohydrates: 0.4 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 2 g
- Cholesterol: 16 mg
- Sodium: 292 mg
- Fiber: 0.02 g
- Sugar: 0.2 g
Tips for the Perfect Crispy Egg Salad
While this recipe is simple, a few extra tricks can make it even better:
- Don’t Overcrowd the Pan: Give each egg cake enough space to crisp up without steaming.
- Use a Nonstick Pan: This prevents sticking and ensures an even golden crust.
- Adjust the Spice: If you prefer it milder, reduce the sriracha. For extra heat, add chili flakes or a dash of hot sauce.
- Chop Eggs Small: Finely chopped eggs bind together better and create a uniform texture.
- Serve Immediately: These are best enjoyed fresh and hot while the outside is still crispy.
Variations and Flavor Additions
One of the best things about this crispy egg salad recipe is how customizable it is. Here are some creative variations you can try:
- Cheese Lovers: Swap mozzarella for cheddar, parmesan, or pepper jack for a bolder flavor.
- Herb Boost: Add parsley, dill, or cilantro for extra freshness.
- Garlic Flavor: Mix in a touch of garlic powder for an aromatic kick.
- Crunch Factor: Add panko breadcrumbs to the mixture for an extra crispy bite.
- Asian Twist: Use sesame oil in the pan and top with sesame seeds.
- Tex-Mex Style: Add cumin, jalapeños, and swap sriracha with chipotle sauce.
Serving Suggestions
Wondering how to serve your crispy egg salad? Here are some tasty ideas:
- As a Snack: Enjoy them on their own with dipping sauces like spicy mayo or ranch.
- On Toast: Place on top of sourdough or avocado toast for a hearty breakfast.
- In a Sandwich: Layer them inside a sandwich with lettuce, tomato, and extra mayo.
- With a Salad: Pair with a fresh green salad for a balanced lunch.
- Rice Bowl: Serve alongside steamed rice, kimchi, and veggies for a fusion-style meal.
Storage and Reheating
If you have leftovers (though they may not last long!), here’s how to store and reheat them:
- Refrigeration: Store cooled egg cakes in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet or air fryer to maintain crispiness. Avoid microwaving, as it can make them soggy.
- Freezing: Not recommended, as the texture of eggs changes after freezing.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can mix the egg salad mixture ahead of time and store it in the fridge for up to 24 hours. Shape and pan-fry just before serving for the best texture.
What’s the difference between regular mayo and Kewpie mayo?
Kewpie mayonnaise is a Japanese-style mayo made with only egg yolks, giving it a richer, creamier flavor compared to American mayo. It’s slightly tangier and sweeter, which complements the sriracha beautifully in this recipe.
Can I make this recipe without cheese?
Yes, though the cheese helps bind the mixture together. If skipping cheese, add a spoonful of breadcrumbs or a little extra mayo for better texture.
Can I bake these instead of frying?
Yes! Place shaped egg salad cakes on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway. They won’t be as crispy as pan-fried, but still delicious.
Is this recipe keto-friendly?
Yes! With very low carbs and high protein and fat content, crispy egg salad fits well into a keto diet.
Pairing Ideas for Crispy Egg Salad
If you want to turn your crispy egg salad into a full meal, here are some pairing ideas:
- Light Lunch: Pair with mixed greens, roasted veggies, or a quinoa salad.
- Hearty Dinner: Serve with roasted potatoes, garlic bread, or pasta salad.
- Drinks: Match with iced green tea, lemonade, or a sparkling soda for a refreshing contrast.
Final Thoughts
Crispy egg salad is a game-changing twist on a classic recipe. By pan-frying the mixture into golden-brown cakes, you get a crunchy, spicy, and cheesy bite that’s absolutely irresistible. It’s quick, affordable, and versatile enough to serve as a snack, appetizer, or main dish. Whether you enjoy it on toast, inside a sandwich, or as part of a bigger meal, this recipe is guaranteed to impress.
If you’re looking for a fun new way to enjoy eggs, give this recipe a try today—you’ll never look at regular egg salad the same way again!