This Crispy Egg Salad pairs soft chopped hard-boiled eggs and melty shredded mozzarella with a tangy, lightly spicy mayo-sriracha dressing, then gets crisped in a hot skillet until golden edges form. The result is creamy inside with a satisfying crunchy crust — like egg salad that learned how to crisp up. It’s fast, low-effort, and flexible: make it for a quick lunch, pile it on toast for breakfast, or serve warm over greens for a simple dinner. If you like extra crunch, slide the warm salad onto toasted sourdough; for a melty sandwich, use the filling while it’s still hot. For another easy egg-and-cheese idea, try this air-fryer egg and cheese toast.
Why You’ll Love This Crispy Egg Salad
- Creamy chopped eggs meet melty mozzarella and a crisped exterior for contrast in every bite.
- Quick to make: if you have hard-boiled eggs ready, the whole skillet finish takes under 10 minutes.
- Minimal, affordable ingredients you likely already have in your kitchen.
- Mild heat from sriracha adds zip without overpowering the eggs.
- Flexible: serve warm on toast, cold as a salad topper, or scooped into wraps.
- Kid-friendly flavors but adult-friendly texture from the crisping step.
- No special tools required — a basic skillet and spatula are enough.
What Is Crispy Egg Salad?
Crispy Egg Salad is an egg salad that’s built like a pan-fried patty and finished in a skillet until the outside turns golden and slightly crunchy. Instead of a loose, chilled salad, the chopped hard-boiled eggs mix with shredded mozzarella and a mayo-sriracha dressing, then get pressed into an even layer and seared. The taste is familiar — creamy egg and tangy mayo — but the toasted surface adds a warm, savory depth. It fits casual weeknight meals, quick brunches, and simple sandwiches. The vibe is comfort food with a smart, crispy twist.
Ingredients for Crispy Egg Salad
For the Base
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
For the Sauce
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
For Flavor & Finish
- 2 teaspoons chives, chopped
- Kosher salt, to season
- Black pepper, to taste
- A small drizzle of neutral oil or a pat of butter (optional)
- Extra chives for garnish (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Mayonnaise: swap for plain Greek yogurt for a tangier, lower-fat option. Texture will be slightly thinner; reduce yogurt by 1 tablespoon if you want a thicker mix.
- Mozzarella: you can use a different mild melting cheese such as Monterey Jack or mild cheddar. The texture will change slightly but the concept stays the same.
- Sriracha: substitute a dash of hot sauce or a pinch of cayenne if you prefer; reduce quantity to control heat.
- Chives: green onions or finely chopped parsley work if you don’t have chives.
- Oil/butter: if using a non-stick skillet you can skip added fat; for extra browning, a small drizzle of neutral oil (vegetable, canola) or a pat of butter helps.
- Salt: adjust kosher salt to taste; remember that mozzarella contains some salt, so add seasoning gradually.
Step-by-Step Instructions
Step 1 – Chop the eggs and mix the base
Chop 6 hard-boiled eggs into bite-size pieces and put them in a medium mixing bowl. Add ½ cup shredded mozzarella and 2 teaspoons chopped chives. Toss gently so the pieces distribute evenly.
Visual cue: the egg pieces should be small but not mashed — keep texture.
Step 2 – Make the dressing and combine
Add 2 tablespoons mayonnaise and ½ tablespoon sriracha to the bowl. Season with kosher salt and black pepper to taste. Gently toss until everything is coated and evenly mixed. Avoid over-mixing or mashing the eggs.
Pro cue: taste and adjust salt and sriracha before cooking; flavors concentrate when heated.
Step 3 – Heat the skillet
Preheat a skillet over medium heat. If it is not non-stick, add a small drizzle of neutral oil or a pat of butter and let it warm until shimmering or fully melted. The pan should be hot enough to sizzle lightly but not smoke.
Step 4 – Press and cook the mixture
Add the egg mixture to the skillet and press it into an even layer with a spatula, about 3/4 inch thick. Cook undisturbed for 3–4 minutes until the bottom is golden and crisp. Then carefully flip the whole layer or divide into two pieces to flip; cook another 2–3 minutes until the second side is golden.
Step 5 – Finish and serve warm
Once both sides are golden and the cheese has begun to melt, remove from the pan. Serve warm as is, spooned over toast, or transferred to a green salad. Garnish with extra chives if desired.
Pro Tips for Success
- Use eggs cooled and peeled cleanly for the best texture; avoid overcooking the yolks when boiling so they stay tender.
- Chop eggs into uniform pieces so the mix cooks evenly and presses flat.
- Use a non-stick skillet or a well-seasoned pan to prevent sticking during the crisping step.
- Do not stir while the mixture is searing — pressing and leaving it alone creates the crisp crust.
- If flipping a single large patty, slide it onto a plate, invert a second plate over the skillet, then flip both plates to turn the patty back into the pan safely.
- Adjust heat if the bottom browns too quickly — medium to medium-low is safest to melt cheese without burning.
- Let the cooked salad rest 1 minute before cutting to help it hold together.
Flavor Variations
- Optional: Add 1–2 tsp Dijon mustard to the mayo for a tangier profile without changing the texture.
- Optional: Fold in a tablespoon of capers or chopped cornichons for salty, briny pops.
- Optional: Swap sriracha for 1 tsp smoked paprika and 1 pinch cayenne for a smoky, less spicy version.
- Optional: Stir in 2–3 tablespoons finely diced celery for a fresh crunch in the cold mix before crisping.
- Optional: Fold in 2 tablespoons of grated Parmesan with the mozzarella for a saltier, nuttier finish.
Serving Suggestions
- Pile onto thick, buttered toast for a warm, crunchy open-faced sandwich.
- Scoop warm onto a bed of mixed greens and drizzle a little extra olive oil for a simple warm salad.
- Stuff into a pita or wrap with lettuce for a handheld lunch.
- Serve with pickles, cherry tomatoes, or a simple slaw to add brightness.
- Offer on a brunch board alongside sliced avocado, fruit, and crusty bread.
- Cut into wedges and serve with hot sauce for a snack or party platter.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop eggs, shred cheese, and mix dressing up to a day ahead. Store covered in the fridge and combine and crisp in the skillet when ready.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3–4 days. The salad will firm up as it cools.
- Reheating best practices: Reheat in a skillet over low-medium heat to restore the crisp exterior. Add a small splash of oil or butter to refresh browning. Microwaving works for speed but will soften the crust.
- Expect texture changes: the crisp crust will become softer after refrigeration; reheating in a pan helps regain some crunch but won’t be exactly like the first cook.
Storage and Freezing Instructions
- Freezing not recommended: the texture of mayonnaise and hard-boiled eggs changes when frozen and thawed, becoming watery or grainy. Instead, prepare components ahead (chopped eggs, shredded cheese, mayo-sriracha) and assemble and crisp from those fresh components when needed.
- If you must freeze, freeze only the plain chopped eggs (not mixed with mayo) in a freezer-safe container for up to 1 month, then thaw in the fridge and use in fresh preparations.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~272 kcal | ~17 g | ~3 g | ~21 g | ~0 g | ~420 mg
Estimates vary by brands and portions.
FAQ About Crispy Egg Salad
Q: How many servings does this recipe make?
A: This amount serves about 3 people as a main/light meal portion or 4 as a side.
Q: Can I use freshly boiled eggs?
A: Yes — cool and peel them first. Slightly cooler eggs hold shape better when chopping.
Q: My mixture looks watery. Why?
A: Over-mixing or using a very wet mayo substitute can make it loose. Fold gently and drain any excess liquid from a wet egg if needed.
Q: How do I know when it’s done cooking?
A: The bottom should be golden brown after 3–4 minutes; flip and cook until the second side is also golden. Cheese should be melted.
Q: Can I skip the cheese?
A: Cheese helps bind the mix and adds melt. You can omit it, but texture and melt will be different.
Q: Is this safe to eat warm?
A: Yes. The eggs are hard-boiled and fully cooked. Warming just adds texture and flavor.
Notes
- For cleaner slicing, let the cooked patty rest a minute so it firms slightly before cutting.
- Use freshly grated mozzarella rather than pre-shredded if you want a silkier melt (pre-shredded often contains anti-caking agents).
- If serving on toast, toast the bread well so it holds up under the warm filling.
- Keep extra sriracha on the table so each person can adjust heat.
- A non-stick spatula helps when flipping a large patty to avoid breakage.
Troubleshooting
- Bland flavor: Taste and add a pinch more salt or a touch more sriracha or mustard to brighten it.
- Mixture too thin/watery: Drain any excess liquid from the eggs, reduce mayo slightly, or add a bit more cheese to bind.
- Overcooked, dry eggs: Use eggs that were not overcooked when boiled; yolks should be fully set but not chalky.
- Burns on the bottom: Lower the heat and add a tiny amount of oil; give it time to melt cheese without burning.
- Falls apart when flipping: Press the mixture more firmly before cooking, or cook in smaller portions that are easier to flip.
Final Thoughts
This Crispy Egg Salad is a simple upgrade to classic egg salad. It keeps the familiar creamy taste but adds a warm, crunchy layer that makes it feel new. With minimal prep, a short sear, and a few pantry staples, you get a versatile dish perfect for quick meals or casual entertaining.
Conclusion
For another take on eggs and melted cheese in a crispy format, see this related recipe at Healthyish Foods’ Crispy Egg Salad.
Crispy Egg Salad
Ingredients
For the Base
- 6 hard-boiled eggs, chopped Use eggs that are cooled and peeled cleanly.
- ½ cup shredded mozzarella cheese Freshly grated mozzarella is preferred for silky melt.
For the Sauce
- 2 tablespoons mayonnaise Can be swapped for plain Greek yogurt for a tangy, lower-fat option.
- ½ tablespoon sriracha May substitute with a dash of hot sauce or cayenne.
For Flavor & Finish
- 2 teaspoons chives, chopped Can use green onions or finely chopped parsley.
- Kosher salt, to season Adjust to taste, remember mozzarella contains some salt.
- Black pepper, to taste Add according to personal preference.
- A small drizzle of neutral oil or a pat of butter (optional) If using a non-stick skillet, you can skip added fat.
- Extra chives for garnish (optional) For a fresh presentation.
Instructions
Preparation
- Chop hard-boiled eggs into bite-size pieces and place them in a mixing bowl.
- Add shredded mozzarella and chopped chives to the bowl, tossing gently to distribute.
Sauce and Combine
- Add mayonnaise and sriracha to the bowl, seasoning with kosher salt and black pepper to taste.
- Gently toss until everything is evenly coated, taking care not to over-mix.
Cooking
- Preheat a skillet over medium heat, adding oil or butter if necessary.
- Once hot, add the egg mixture and press it into an even layer.
- Cook undisturbed for 3–4 minutes until the bottom is golden and crisp.
- Carefully flip it over and cook for another 2–3 minutes until the second side is golden.
Serving
- Once both sides are golden and the cheese has melted, remove from the heat.
- Serve warm, garnished with extra chives if desired.