Crispy Egg Salad

This crispy egg salad transforms the traditional concept into something unexpectedly delicious. By pan-searing creamy egg salad into golden, crispy cakes, you get a delightful contrast of textures that elevates a classic into something extraordinary. The addition of melty cheese and spicy sriracha creates a flavor profile that's impossible to resist.

I first created this recipe when looking for ways to use up leftover hard-boiled eggs after Easter. My family was immediately hooked on the crispy exterior and creamy interior, and now it appears regularly in our meal rotation.

Ingredients:

• Hard-boiled eggs The foundation of our dish provides protein and a creamy texture when chopped
• Shredded mozzarella cheese Creates those irresistible crispy edges when pan-fried and helps bind the mixture
• Mayonnaise Essential for creaminess, opt for Kewpie Japanese mayonnaise for extra richness and umami
• Sriracha Adds a pleasant heat that balances the richness, adjust according to your spice preference
• Fresh chives Brings a mild onion flavor and beautiful color to brighten the dish
• Kosher salt Enhances all flavors, be sure to use kosher rather than table salt for better flavor control
• Black pepper Adds subtle warmth and complexity, freshly cracked is always best

Step-by-Step Instructions:

Prepare the egg mixture

Chop six hard-boiled eggs into small pieces and add to a mixing bowl. Combine with mayonnaise, sriracha, chopped chives, shredded mozzarella, salt and pepper. Mix thoroughly but gently to maintain some texture in the eggs. The mixture should hold together when pressed.

Heat the pan

Preheat a nonstick skillet over medium-high heat until hot but not smoking. Lightly coat with cooking spray to prevent sticking without adding too much oil. The proper temperature is crucial for achieving the perfect crisp exterior.

Form and cook the cakes

Scoop approximately ¼ cup of the egg mixture and place it carefully in the hot pan. Allow it to cook undisturbed for 1-2 minutes until the bottom develops a golden crust. Using a thin spatula, gently flip and cook the other side for about 1 minute. Watch carefully as overcooking will cause the cheese to melt too much, making removal difficult.

Serve immediately

For maximum enjoyment, serve the crispy egg salad cakes while still warm. The contrast between the crispy exterior and soft, warm interior is what makes this dish special. For a complete meal, serve on toasted bread with sliced avocado and jalapeños.

Bookmark

The sriracha is truly the secret ingredient in this recipe. I discovered its magic when I accidentally added too much one time, and the extra heat perfectly balanced the richness of the eggs and cheese. Now I sometimes even add an extra dash right before serving.

Make-Ahead Options

The basic egg salad mixture can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This makes it perfect for busy weeknights when you need a quick protein option. Simply portion and fry when ready to eat. The texture actually improves slightly after the flavors have had time to meld together overnight.

Ingredient Substitutions

While mozzarella provides the ideal meltability and mild flavor, you can experiment with other cheeses like cheddar for a sharper taste or pepper jack for extra spice. For a lighter version, substitute Greek yogurt for half the mayonnaise. If sriracha is too spicy, try a milder hot sauce or even a dash of smoked paprika for flavor without the heat. The recipe is quite forgiving and adaptable to what you have on hand.

Serving Suggestions

Beyond the classic presentation on toast with avocado, these crispy egg cakes make wonderful protein additions to grain bowls or salads. Try serving them atop a bed of arugula dressed with lemon vinaigrette for a light lunch. They also work beautifully as party appetizers served with a small dollop of crème fraîche and a sprinkle of chives. For a complete breakfast, pair with fresh fruit and a cup of coffee.

Recipe Q&A

→ How long can I store leftover egg salad mixture?

Uncooked egg salad mixture can be stored in an airtight container in the refrigerator for three to four days. For best results, pan-fry the portions just before serving rather than storing them after cooking.

→ Can I use a different type of cheese?

Yes, while mozzarella provides excellent melting properties, you could substitute with mild cheddar, monterey jack, or gruyere. The key is choosing a cheese that melts well while adding flavor without overpowering the eggs.

→ What can I serve with crispy egg salad?

Crispy egg salad pairs wonderfully with toasted bread and avocado as suggested in the original instructions. Other complementary sides include a light green salad, roasted vegetables, or a cup of tomato soup for a heartier meal.

→ How do I prevent the egg salad cakes from falling apart?

Ensure the egg mixture is well-combined before cooking. The cheese and mayonnaise act as binders. Cook on medium-high heat but don't flip until the bottom side is properly set and golden (about 1-2 minutes). Use a thin, wide spatula for flipping.

→ Can I make this dish less spicy?

Absolutely! You can reduce or omit the sriracha entirely for a milder version. Consider replacing it with a small amount of dijon mustard for flavor without the heat, or simply increase the mayonnaise slightly to maintain the creamy texture.

→ What type of mayonnaise works best?

The recipe suggests regular mayonnaise or Japanese kewpie mayonnaise. Kewpie has a richer, more eggy flavor and silky texture that works particularly well in this dish, but any good quality mayonnaise will produce excellent results.