Why Make This Recipe
Crispy Egg Salad is a delightful take on the classic dish. It’s packed with flavor and has a wonderful crunch that makes each bite special. The combination of creamy ingredients with crispy elements adds a fun twist to your traditional egg salad. It’s perfect for a quick lunch, a picnic, or as a filling for sandwiches. Plus, it’s easy to prepare and can be made in a short amount of time!
How to Make Crispy Egg Salad
Ingredients:
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Directions:
Mix the Egg Salad: In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well blended.
Pan Fry the Egg Salad: Heat a non-stick skillet over medium heat. Add a little oil or butter to the pan. Once hot, spoon the egg salad mixture into the skillet. Flatten it slightly with a spatula and let it cook for 3-4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove from heat.
Assemble: Serve the crispy egg salad on toasted bread, in a wrap, or as a topping for greens. You can also enjoy it on its own!
How to Serve Crispy Egg Salad
Crispy Egg Salad can be served in many ways. It works well in sandwiches or wraps. You can also serve it on a bed of greens for a salad. For a snack, enjoy it with crackers or as an appetizer. Add some sliced tomatoes or avocado for extra flavor and a nice presentation!
How to Store Crispy Egg Salad
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for about 2-3 days. You may notice some moisture from the ingredients, so it’s best to eat it sooner rather than later for the best texture and flavor. Avoid freezing as it may change the consistency.
Tips to Make Crispy Egg Salad
- Make sure your hard-boiled eggs are fully cooled before chopping to make mixing easier.
- Adjust the amount of sriracha to control the heat in your salad.
- For extra crunch, you can add diced celery or a handful of crispy bacon bits.
- Use fresh chives for the best flavor, but you can also substitute with green onions if needed.
Variation
You can switch up the cheese by using cheddar or feta for a different taste. Additionally, adding diced pickles or mustard to the mixture can give it a tangy twist. Feel free to experiment with different seasonings based on your preferences!
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the egg salad ahead of time. Just keep it stored in the fridge and consume within a few days for the best taste.
Q: What can I do if I don’t like sriracha?
A: If you prefer less heat, you can omit sriracha or replace it with a milder sauce or even some Dijon mustard for a tangy flavor.
Q: Are there any other toppings that work well with egg salad?
A: Yes! You can add toppings like avocado, lettuce, or even crispy onions for extra texture and flavor.
Crispy Egg Salad
Ingredients
Main Ingredients
- 6 hard-boiled eggs (chopped) Ensure they are fully cooled before chopping.
- ½ cup shredded mozzarella cheese You can substitute with cheddar or feta for different taste.
- 2 tablespoons mayonnaise Option to use kewpie mayonnaise.
- ½ tablespoon sriracha Adjust based on desired heat level.
- 2 teaspoons chives (chopped small) Fresh chives are recommended.
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Instructions
Preparation
- In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well blended.
Cooking
- Heat a non-stick skillet over medium heat. Add a little oil or butter to the pan. Once hot, spoon the egg salad mixture into the skillet. Flatten it slightly with a spatula and let it cook for 3-4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove from heat.
Serving
- Serve the crispy egg salad on toasted bread, in a wrap, or as a topping for greens. You can also enjoy it on its own!