When it comes to comfort food, nothing hits the spot quite like a good egg salad. This crispy egg salad takes the classic, creamy version and gives it a delightful twist that’ll keep you coming back for more. Whether it’s a weeknight dinner after a long day or a potluck dish that wows your friends, this recipe is extremely versatile and delicious. Infusing flavors with a touch of sriracha, this salad is not only simple to whip up, but it’s also a great way to use up leftover hard-boiled eggs. You’ll find that this dish is crispy on the outside, creamy on the inside, and oh-so-satisfying!
Why you’ll love this dish
This crispy egg salad strikes the perfect balance between flavor and texture. It’s quick to make, budget-friendly, and kid-approved, making it suitable for any occasion! The crispy exterior, complemented by a creamy filling, makes every bite delightful. It’s perfect for a family brunch, a light lunch, or even a packed picnic. Plus, the step of frying gives the dish an irresistible crunch that stands out from traditional egg salads.
"I never thought egg salad could be this good! The crunch and sriracha added the ultimate flavor boost!" – Happy Home Cook
Step-by-step overview
This egg salad is incredibly easy to make. In just a few steps, you’ll have a satisfying dish ready for serving. You’ll start by mixing boiled eggs and cheese with flavorful ingredients. Then, you’ll sauté the mixture until it’s golden and crispy. Finally, choose your serving style, whether that’s between bread slices, in lettuce wraps, or alongside a fresh salad.
What you’ll need
For this crispy egg salad, gather the following ingredients:
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha (adjust to taste!)
- 2 teaspoons chives, chopped small
- Kosher salt, to taste
- Black pepper, to taste
You can easily swap out mozzarella for other cheeses if preferred, and feel free to adjust the heat level by changing the amount of sriracha.
Directions to follow
- In a large bowl, combine the chopped eggs, shredded mozzarella, mayonnaise, sriracha, chives, salt, and black pepper. Mix until everything is evenly coated.
- Heat a non-stick skillet over medium heat. Add a drizzle of oil, then gently spoon in the egg mixture. Flatten it slightly and cook for about 3–4 minutes until it’s golden brown and crispy. Flip and cook the other side for another 3 minutes.
- Transfer the egg salad to a serving plate. Serve on a bed of fresh greens, between toasted slices of bread, or in lettuce wraps.
Best ways to enjoy it
This crispy egg salad is exceptionally versatile in how you can serve it! Try it on a toasted baguette for a delightful sandwich or serve it as a dip with crackers or pita bread. Want a low-carb option? Wrap it in butter lettuce for a refreshing bite. Pair it with a light cucumber salad or sweet potato fries for a complete meal that everyone will enjoy.
Keeping leftovers fresh
To store any leftovers, place the egg salad in an airtight container and refrigerate. It should stay fresh for up to 3 days. When reheating, be sure to do so gently on medium-low heat to maintain the texture. If you choose to freeze it, remember that the texture might change, so it’s best enjoyed fresh!
Helpful cooking tips
To achieve that perfect crispy texture, ensure your skillet is adequately heated before adding the egg mixture. Mixing in a bit of oil while cooking can also help achieve that golden color. If you’re short on time, pre-boiled eggs from the store can work as a great shortcut!
Creative twists
Feel free to get creative with this recipe! Add chopped bell peppers for a colorful crunch or substitute Greek yogurt for a healthier take on the dressing. For a Mediterranean twist, consider integrating olives or sun-dried tomatoes for a burst of flavor!
Common questions
How long does it take to prepare this recipe?
- The overall prep and cooking time is about 20-25 minutes, especially if you already have hard-boiled eggs ready to go.
Can I use something other than mayonnaise?
- Absolutely! You can swap in Greek yogurt for a healthier option or even avocado for a creamy, dairy-free alternative.
Is this dish suitable for meal prep?
- Yes! It’s excellent for meal prep, and as mentioned, it can last in the refrigerator for up to three days.
What should I do if I don’t have chives?
- If chives aren’t available, green onions or even finely minced onions can add a similar flavor.
Dive into this delicious crispy egg salad and enjoy the delightful flavors and textures — it just might become your new go-to dish!
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Crispy Egg Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful twist on classic egg salad with a crispy exterior and creamy filling, infused with sriracha for added flavor.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha (adjust to taste)
- 2 teaspoons chives, chopped small
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, combine the chopped eggs, shredded mozzarella, mayonnaise, sriracha, chives, salt, and black pepper. Mix until everything is evenly coated.
- Heat a non-stick skillet over medium heat. Add a drizzle of oil, then gently spoon in the egg mixture. Flatten it slightly and cook for about 3–4 minutes until it’s golden brown and crispy.
- Flip and cook the other side for another 3 minutes.
- Transfer the egg salad to a serving plate. Serve on a bed of fresh greens, between toasted slices of bread, or in lettuce wraps.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American