Crispy Egg Salad
This Crispy Egg Salad combines soft chopped hard-boiled eggs and melty mozzarella with a tangy mayo-sriracha dressing, crisped in a skillet for a golden, crunchy exterior.
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.
Notes
For best texture, use freshly boiled eggs, and avoid overcooking. Let the cooked salad rest before slicing for cleaner cuts. Adjust seasoning according to your taste preferences.