Crunchy Crispy Egg Salad for a Delightful Twist
Crispy Egg Salad Recipe
If you’re looking for a fun twist on the classic egg salad, then this Crispy Egg Salad recipe is perfect for you! This dish combines the comfort of creamy egg salad with crispy textures, making it a delightful addition to any meal. With simple ingredients and easy-to-follow steps, you’ll be enjoying this crispy delight in no time.
Why Make This Recipe
Crispy Egg Salad brings a unique texture and flavor to the traditional egg salad. The harmony of creamy hard-boiled eggs, melted mozzarella cheese, and a hint of spice from sriracha provides a well-rounded taste experience. Plus, it’s a quick and versatile dish that can be served as a snack, sandwich filling, or even an appetizer. If you love egg salad but want something a little different, this recipe will certainly satisfy your cravings!
How to Make Crispy Egg Salad
Follow these simple steps to prepare your own delicious Crispy Egg Salad:
Ingredients
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Directions
-
Mix the Egg Salad: In a large bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives. Season with kosher salt and cracked black pepper to taste. Stir gently until well mixed.
-
Pan Fry the Egg Salad: Heat a non-stick skillet over medium heat. Once hot, spoon portions of the egg salad mixture into the skillet. Flatten them slightly to form small patties. Cook until golden brown and crispy, about 3-4 minutes on each side.
-
Assemble: Once cooked, remove the crispy egg salad from the skillet and place it on a paper towel to drain any excess grease. You can serve them as is, on toast, or in a sandwich.
How to Serve Crispy Egg Salad
Crispy Egg Salad is versatile and can be served in numerous ways. Try it on toasted bread for a crunchy sandwich, in a lettuce wrap for a lighter option, or as a topping on crackers for a quick appetizer. Pair it with fresh vegetables or a side salad for a complete meal.
How to Store Crispy Egg Salad
To keep your Crispy Egg Salad fresh, store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 3 days for optimal taste and texture. Reheat in a skillet for a few minutes if you want to enjoy the crispy texture again.
Tips to Make Crispy Egg Salad
- Make sure your skillet is well-heated before adding the egg salad mixture to achieve that perfect crispiness.
- Experiment with different cheeses like cheddar or pepper jack for added flavor.
- If you prefer a milder dish, reduce the amount of sriracha or leave it out entirely.
Variations
- Gluten-Free Option: Serve the crispy patties over gluten-free bread or on a bed of greens.
- Additional Veggies: Add finely chopped celery or bell pepper to the mixture for extra crunch and flavor.
- Herb Swap: Substitute chives with dill or parsley for a different herb flavor.
FAQs
-
Can I use pre-packaged hard-boiled eggs?
Yes, pre-packaged hard-boiled eggs are a convenient time-saver for this recipe. -
How do I know when the egg salad is crispy?
Cook until each side is golden brown and holds its shape well, typically around 3-4 minutes per side on medium heat. -
Can I make this recipe ahead of time?
You can prepare the egg salad mixture ahead of time. However, for the best texture, it’s recommended to pan-fry the patties just before serving.
Enjoy making and savoring this Crispy Egg Salad, perfect for lunch or as a delightful snack!
Crispy Egg Salad
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Instructions
Mix the Egg Salad
- In a large bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives. Season with kosher salt and cracked black pepper to taste. Stir gently until well mixed.
Pan Fry the Egg Salad
- Heat a non-stick skillet over medium heat. Once hot, spoon portions of the egg salad mixture into the skillet. Flatten them slightly to form small patties. Cook until golden brown and crispy, about 3-4 minutes on each side.
Assemble
- Once cooked, remove the crispy egg salad from the skillet and place it on a paper towel to drain any excess grease. You can serve them as is, on toast, or in a sandwich.
