Crispy Egg Salad

Why Make This Recipe

Egg salad is a classic dish that many people love, and this crispy egg salad takes it to the next level. It is a perfect blend of creamy and crunchy, making it not only delicious but also a fun take on the traditional egg salad. This recipe is simple and quick, making it a great option for lunch, picnics, or a light dinner. The addition of cheese and chives gives it a nice flavor, while pan-frying adds a delightful crunch that makes it uniquely satisfying. You can enjoy it on its own, on a bed of greens, or piled high on bread for a tasty sandwich.

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

1. Prepare the Eggs: Start by hard-boiling the eggs. To do this, place the eggs in a pot, cover them with water, and bring to a boil. Once the water is boiling, cover the pot and turn off the heat. Let the eggs sit for about 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool them down. Once they are cool, peel and chop them into small pieces.
2. Combine Ingredients: In a large bowl, add the chopped hard-boiled eggs. Next, add the shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives.
3. Season the Mixture: Sprinkle in some kosher salt and a few turns of cracked black pepper. Remember, you can always add more salt later if needed, so start with a small amount.
4. Mix Well: Gently mix all the ingredients together until they are well combined. Be careful not to mash the eggs too much; you want to keep some texture in the salad.

Pan Fry the Egg Salad

1. Prepare the Pan: Heat a non-stick skillet over medium heat. You can add a little oil or butter for extra flavor and to help with sticking.
2. Form Patties: Using your hands or a spoon, form the egg salad mixture into small patties. The size is up to you, but about 2-3 inches across is a good size for frying.
3. Fry the Patties: Once the skillet is hot, add the patties carefully to the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
4. Remove and Drain: After frying, transfer the crispy egg salad patties to a paper towel-lined plate to drain any excess oil.

Assemble

1. Serving Options: You can serve the crispy egg salad patties on a bed of mixed greens or as a sandwich filling in bread or wraps.

How to Serve Crispy Egg Salad

Crispy egg salad can be enjoyed in various ways. If you’re looking for a simple and quick meal, serve the patties on whole-grain toast or in a wrap with fresh vegetables. For a light option, place them on a bed of mixed greens and drizzle with a bit of extra sriracha or your favorite dressing. You can also serve them as an appetizer at a party, garnishing with additional chives or slices of cucumber. Pairing with a refreshing drink like iced tea or lemonade can enhance your dining experience!

How to Store Crispy Egg Salad

To store leftover crispy egg salad, place the patties in an airtight container. They can last in the fridge for up to three days. When ready to eat, you can reheat them in a skillet over medium heat until warmed through, or pop them in the oven for a few minutes to keep them crispy. Do note that upon reheating, they may lose some crispiness.

If you want to store the egg salad mix (without frying), it can also be kept in the fridge for up to 4 days. Just make sure to keep it well-covered to prevent it from drying out.

Tips to Make Crispy Egg Salad

• Use Fresh Ingredients: Fresh eggs and high-quality cheese make a big difference in flavor. If possible, use organic eggs for the best taste.
• Adjust Seasonings: Feel free to adjust the amount of sriracha based on your spice preference. If you like it milder, you can skip the sriracha entirely or use a mild sauce.
• Experiment with Cheese: While mozzarella is delicious, you can try other cheeses like cheddar or pepper jack for different flavor profiles.
• Cooking Temperature: Make sure your skillet is hot enough before adding the patties; otherwise, they might stick or cook unevenly.
• Make Extra: This recipe doubles easily, so consider making a larger batch for meal prep. These patties freeze well, too! Just make sure to wrap them securely if you choose to freeze them.

Variation

• Avocado Addition: For a creamier texture and additional flavor, consider smashing in half an avocado into the egg salad mixture before frying.
• Herbs and Spices: Change it up by adding herbs like dill or parsley. You can also experiment with spices such as paprika for a smoky flavor.
• Different Sauces: Instead of mayonnaise, you can use yogurt or sour cream for a lighter version of the egg salad.
• Vegetable Add-ins: Chopped bell peppers or celery can add crunch and nutrition to the egg salad.

FAQs

1. Can I use store-bought hard-boiled eggs? Yes, you can use store-bought hard-boiled eggs if you’re looking for a quicker preparation. Just make sure they are fresh and properly stored.

2. What can I substitute for mayonnaise? You can substitute mayonnaise with Greek yogurt, sour cream, or even avocado for a healthier option.

3. How can I make this recipe vegetarian-friendly? This recipe is already vegetarian-friendly since it uses eggs. However, if you’re offering it to vegans, you might consider making a chickpea salad instead, using mashed chickpeas to mimic the texture of egg salad.

4. Can this recipe be made ahead of time? Certainly! You can prepare the egg salad mixture ahead of time (up to 4 days) and fry the patties just before serving for best results.

5. Can I freeze leftovers? Yes! You can freeze the uncooked patties, but fried patties are best consumed fresh as they may lose their texture when frozen. If freezing, make sure to separate them with parchment paper to prevent sticking.

With this crispy egg salad recipe, you can enjoy a delightful blend of flavors and textures that will take a classic dish to an exciting new level. Whether you serve it on its own or as part of a meal, this dish is sure to satisfy your appetite!

Crispy Egg Salad

Print Recipe

A delicious blend of creamy and crunchy, this crispy egg salad takes the classic recipe up a notch with cheese and chives.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. Prepare the Eggs: Start by hard-boiling the eggs. To do this, place the eggs in a pot, cover them with water, and bring to a boil. Once the water is boiling, cover the pot and turn off the heat. Let the eggs sit for about 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool them down. Once they are cool, peel and chop them into small pieces.
2. Combine Ingredients: In a large bowl, add the chopped hard-boiled eggs. Next, add the shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives.
3. Season the Mixture: Sprinkle in some kosher salt and a few turns of cracked black pepper. Remember, you can always add more salt later if needed, so start with a small amount.
4. Mix Well: Gently mix all the ingredients together until they are well combined. Be careful not to mash the eggs too much; you want to keep some texture in the salad.
5. Prepare the Pan: Heat a non-stick skillet over medium heat. You can add a little oil or butter for extra flavor and to help with sticking.
6. Form Patties: Using your hands or a spoon, form the egg salad mixture into small patties, about 2-3 inches across.
7. Fry the Patties: Once the skillet is hot, add the patties carefully to the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
8. Remove and Drain: After frying, transfer the crispy egg salad patties to a paper towel-lined plate to drain any excess oil.

Notes

Serve crispy egg salad patties on whole-grain toast, in a wrap, or on a bed of mixed greens. For storage, refrigerate patties in an airtight container for up to three days.

Nutrition

• Serving Size: 1 patty
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 150mg

Keywords: crispy egg salad, egg salad recipe, easy lunch