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Crispy Egg Salad

A comforting and adventurous egg salad with a satisfying crisp from a quick pan fry, perfect for building confidence in cooking.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Egg Salad
  • 6 pieces hard-boiled eggs, chopped The foundation for the salad, offering creaminess and mild flavor.
  • ½ cup shredded mozzarella cheese Adds melt and chew; softens when warmed.
  • 2 tablespoons mayonnaise Binds the salad together; kewpie mayonnaise can be used for a sweeter flavor.
  • ½ tablespoon sriracha Adds a touch of heat and brightness.
  • 2 teaspoons chives, chopped small Provides freshness and a slight onion flavor.
  • to taste kosher salt Enhances flavors; adjust as needed.
  • to taste black pepper, cracked Adds warmth and slight bite.

Method
 

Mix the Egg Salad
  1. Combine the chopped hard-boiled eggs, shredded mozzarella, mayonnaise, sriracha, chopped chives, kosher salt, and black pepper in a bowl.
  2. Use a large spoon or spatula and fold gently until the mixture is uniformly coated yet still shows distinct egg pieces.
Pan Fry the Egg Salad
  1. Heat a skillet over medium to medium-low heat with a small amount of neutral oil or butter.
  2. Press the mixed egg salad into an even layer in the pan to form a loose patty.
  3. Cook until the outside is golden brown, about a few minutes per side, adjusting heat as necessary.
Assemble
  1. Transfer the crispy egg salad to toast, sandwich bread, or a bed of greens.

Notes

Serve with pickles or cucumber on the side for brightness. Store leftovers in an airtight container for up to 2 days.