why make this recipe
Crispy Egg Salad is quick, tasty, and different from plain egg salad. You get soft egg flavor and a little crunch from pan frying. It works for a quick lunch, sandwich, or snack. If you like easy salads, this fits well with simple meals.
introduction
This recipe uses chopped hard-boiled eggs, cheese, mayo, sriracha, and chives. You mix the ingredients, fry the mix briefly in a pan, then assemble into sandwiches or bowls. It is easy to change the spice level and the fat used.
how to make Crispy Egg Salad
- Mix the chopped eggs with cheese, mayo, sriracha, and chives in a bowl. Season with salt and pepper.
- Heat a non-stick pan over medium heat. Add a little oil or butter. Spoon the egg mix into the pan and press it down gently. Let it fry until the bottom is golden and slightly crispy. Flip to crisp the other side if you like.
- Remove from the pan and break into pieces. Use as a filling for bread, crackers, or over greens.
You can follow similar ideas from other simple salads like a cheddar macaroni salad when you want to pair or swap ingredients.
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.
- Pan Fry the Egg Salad.
- Assemble.
how to serve Crispy Egg Salad
Serve warm or at room temperature. Put the crispy egg salad on toasted bread or in a wrap. You can also serve it over greens or with crackers. Add sliced tomato or lettuce if you want more freshness.
how to store Crispy Egg Salad
Store leftovers in an airtight container in the fridge. Eat within 2–3 days for best taste. Reheat gently in a pan to keep some crispness, or eat cold if you prefer.
tips to make Crispy Egg Salad
- Use dry, cold hard-boiled eggs so the mix holds together.
- Pat the egg mix into a flat layer in the pan for better crust.
- Use medium heat so the cheese melts and the bottom crisps without burning.
- Try different mayo like kewpie for a richer taste. For a simple sweet finish, pair with a small dessert like rice crispy treats.
variation (if any)
- Make it spicy: add more sriracha or a pinch of cayenne.
- Make it milder: skip the sriracha and add a little lemon juice.
- Add veggies: diced celery or pickles for crunch.
- Change cheese: use cheddar or feta for a different taste.
FAQs
Q: Can I use fewer eggs?
A: Yes. Reduce other ingredients to match the number of eggs.
Q: Can I skip frying?
A: Yes. You can serve the mixed egg salad cold without frying.
Q: How do I make eggs easy to chop?
A: Cool them fully and peel gently. Use a knife or egg slicer to make chopping easy.
Crispy Egg Salad
Ingredients
Method
- Mix the chopped eggs with mozzarella cheese, mayonnaise, sriracha, and chives in a bowl. Season with salt and pepper.
- Heat a non-stick pan over medium heat. Add a little oil or butter.
- Spoon the egg mixture into the pan and press it down gently. Allow it to fry until the bottom is golden and slightly crispy.
- Flip to crisp the other side, if desired.
- Remove from the pan and break into pieces.
- Serve warm or at room temperature on toasted bread, in a wrap, over greens, or with crackers.
- Add sliced tomato or lettuce for extra freshness.
