Crispy Egg Salad Recipe
There’s something truly special about Crispy Egg Salad—it’s a clever, crave-worthy twist on the nostalgic lunchbox favorite, but here the humble egg salad is seared to golden, cheesy perfection. With a creamy kick from kewpie mayo, a hint of heat from sriracha, fresh chives, and the irresistible surprise of mozzarella, every warm, crispy bite is packed with flavor and texture. Whether you’re craving comfort food or need a crowd-pleasing brunch idea, Crispy Egg Salad is about to become your new obsession.

Ingredients You’ll Need
This recipe proves that a handful of simple ingredients can create something extraordinary. Each component has a role to play, adding richness, crunch, creaminess, or just the right pop of color to every bite.
- Hard-boiled eggs: The hearty and protein-rich star; chopping them small gives a magical texture that binds beautifully.
- Shredded mozzarella cheese: Melts while pan frying, turning golden and crispy while adding gooey satisfaction.
- Kewpie mayonnaise: Velvety and umami-rich, it brings the salad together and lends an unmistakable creamy zing.
- Sriracha: Just enough heat to keep things interesting; you can tweak this to suit your spice craving.
- Chopped chives: Add freshness and a pop of color, balancing all that richness perfectly.
- Salt: Enhances every flavor note; just a little is all you need for perfection.
- Cracked black pepper: Infuses sharpness and a touch of warmth, turning simple eggs into something special.
- Olive oil cooking spray: Stops the sticks and ensures a delicate, crispy crust develops every time.
- Bread slices: For serving—the toasty base soaks up all those wonderful flavors.
- Avocado: (Optional, but highly recommended) Adds creamy, buttery goodness that contrasts the crisp egg salad.
- Sliced jalapeño: (Optional) For those who want extra kick and a bit of freshness on top.
How to Make Crispy Egg Salad
Step 1: Prep and Mix the Egg Salad
Get started by chopping your hard-boiled eggs into small, even pieces—this ensures they fold together seamlessly with the rest of the mix. Pop the eggs in a mixing bowl and add the kewpie mayo, sriracha, finely chopped chives, mozzarella, salt, and a shower of cracked black pepper. Use a fork or spatula to gently but thoroughly fold everything together. Give it a quick taste; this is your moment to tweak the salt, pepper, or sriracha so the base flavor is just right to your liking.
Step 2: Pan Fry the Crispy Egg Salad
Grab your favorite non-stick skillet and place it over medium-high heat. Once it’s hot, spritz with olive oil cooking spray—just enough to slick the surface. Scoop about a quarter cup of your egg salad mixture into the pan, using the back of your spoon to lightly flatten it to a thick patty. Sear for one to two minutes until the bottom crust is golden and the cheese starts to bubble. Gently flip using a spatula, and let the other side sear for another minute. Don’t overcook; you want the outside crispy but the center still lusciously soft! Lift onto a plate and repeat with the rest of your mixture.
Step 3: Assemble for Maximum Flavor
Toast your bread slices until they’re perfectly golden and crisp—a sturdy base is essential for holding up the crispy egg salad. If you love avocado, layer on some thin slices for extra creaminess. Pile the warm, crisped egg salad on top, then crown it all with a few slices of fresh jalapeño for brightness and punch. Serve immediately while the edges are still hot and the cheese is gooey!
How to Serve Crispy Egg Salad

Garnishes
Nothing wakes up a plate of Crispy Egg Salad like the right finish! A shower of additional chopped chives adds fresh bite and a pop of green. Crack a little more black pepper or sprinkle over a dash of flaked sea salt just before serving to highlight the crispy textures. If you’re feeling fancy, a drizzle of extra sriracha zigzagged over the top gives both color and extra heat.
Side Dishes
This dish shines with accompaniments that balance its richness. A simple side salad with a sharp vinaigrette, pickled vegetables, or tangy fruit like citrus segments all work beautifully. If it’s brunch time, serve it alongside a small bowl of soup or a stack of salty potato chips for crunch. However you decide, let the Crispy Egg Salad remain the hero.
Creative Ways to Present
Don’t limit yourself to toast! Try your crispy egg salad tucked into a warm pita, layered onto a buttery croissant, or sandwiched between sheets of nori for a fusion bite. For brunch gatherings, make bite-sized crispy egg rounds and serve on crackers for a playful appetizer. However you plate it, remember: that crisp, cheesy crust is the showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Egg Salad patties can be stored once cooled in an airtight container in the fridge for up to two days. If you have extra uncooked egg salad mixture, keep it refrigerated and pan fry just before eating for best results.
Freezing
While you can freeze the uncooked egg salad mixture in an airtight bag for up to a month, cooked patties are best enjoyed fresh. Freezing already pan-fried crispy egg salad can sometimes cause the texture to lose its signature crispness.
Reheating
To enjoy reheated crispy egg salad, warm the patties in a non-stick skillet over medium heat until hot and crisped again, about 2 minutes per side. Avoid microwaving, as this makes the cheese chewy and the crust soggy.
FAQs
Can I use regular mayonnaise instead of kewpie?
Absolutely! Although kewpie mayonnaise has a unique depth and silkiness, you can substitute regular mayo. If you want to mimic the flavor, add a tiny splash of rice vinegar and a pinch of sugar to your mayo.
How spicy is this Crispy Egg Salad?
With one tablespoon of sriracha, the dish has a gentle warmth that most folks enjoy. For mild palates, start with half the sriracha or omit the jalapeño garnish. Spice lovers can easily dial it up by adding more!
Can I make this dairy free?
Yes! Use your favorite dairy-free shredded cheese alternative. The texture might be slightly different but it will still get nicely crispy in the pan.
What’s the best bread for serving?
Sturdy slices like sourdough, rye, or whole grain toast hold up best under the weight and warmth of the crispy egg salad. For something lighter, try a toasted baguette or even a bagel!
Is it possible to bake these instead of frying?
While pan frying delivers that irresistible golden crust, you can also bake scoops of the mixture on a parchment-lined sheet at 400°F (205°C) for about 8-10 minutes, flipping halfway through. The edges crisp up, though not quite as much as in a pan, but the result is still delicious.
Final Thoughts
If you’re looking for a fun, fresh new way to enjoy eggs, Crispy Egg Salad is the answer—part comfort, part wow-factor, and totally crave-worthy. I hope you give it a try and share it with someone you love; it’s the kind of dish that always has people coming back for “just one more bite.”
PrintCrispy Egg Salad Recipe
This Crispy Egg Salad recipe takes a classic favorite to the next level by adding a crispy twist to the creamy egg mixture. Perfect for a quick and satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 hard-boiled eggs (chopped small)
- ½ cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1–2 tablespoons chives (chopped small)
- ¼ teaspoon salt
- black pepper (few turns of cracked black pepper)
For the Salad:
Instructions
- Mix the Egg Salad: Chopped six hard boiled eggs into small pieces and add it to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt and cracked black pepper. Mix well.
- Pan Fry the Egg Salad: Heat a non-stick skillet over medium high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. It’s important not to pan fry the egg salad for too long otherwise the cheese will get too melty and they will be hard to pick up.
- Assemble: Toast a slice of bread and add a layer of sliced avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 375mg
Keywords: Crispy Egg Salad, Egg Salad Recipe, Crispy Egg Salad Recipe