Crispy Egg Salad is a bold twist on a familiar classic: creamy chopped hard-boiled eggs meet a crisp, golden edge for contrast in every bite. The mozzarella melts into soft pockets while sriracha and mayo bring a tangy, slightly spicy binding. Chives add a fresh, onion-like lift and simple seasoning of kosher salt and cracked black pepper finishes it clean. This recipe is quick, requires just a bowl and a skillet, and makes a great weeknight sandwich, salad topper, or snack. For a busy day, serve it on toasted bread or spoon it over mixed greens for an instant lunch. Try a similar light twist if you like bold, simple flavors.
Why You’ll Love This Crispy Egg Salad
- Crisp exterior and creamy interior in the same bite: pan-frying adds texture to a classic.
- Very hands-off: just chop, mix, and pan-fry for a quick 15–20 minute finish.
- Minimal ingredients but big flavor from the sriracha and chives.
- Flexible serving options: sandwiches, bowls, crackers, or lettuce cups.
- Kid-friendly with an option to skip or reduce sriracha for milder taste.
- Uses common pantry items and keeps well for quick meals.
- Mozzarella adds mild stretch and melty pockets without overpowering the eggs.
- Easy to scale up for meal prep or to feed a small group.
What Is Crispy Egg Salad?
Crispy Egg Salad takes the familiar chopped egg salad and adds a quick pan-fry step to introduce crisp edges and a warmer, slightly caramelized flavor. It still tastes like classic egg salad—creamy, a little tangy, and savory—but the fried surface gives a toasty note and firmer texture. The mozzarella melts into soft strings that contrast with chopped egg. The cooking method is simple: mix the chopped eggs with a light sauce, then briefly pan-fry the mixture in a skillet to form golden bits. The vibe is casual comfort food that’s perfect for an easy weeknight, a lazy weekend brunch, or an upgraded lunchbox. It sits between retro comfort and a modern riff, offering quick satisfaction with minimal fuss.
Ingredients for Crispy Egg Salad
Main 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, a few turns of cracked black pepper
Optional (not required)
- A small drizzle of neutral oil or a pat of butter for pan-frying (optional)
- Extra chives for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Mayonnaise: Use kewpie mayo for a richer, slightly sweeter flavor. For a lighter option, swap half the mayo for plain Greek yogurt—this will make the mix tangier and lower in fat.
- Sriracha: Reduce or omit for a mild version. Swap for a teaspoon of Dijon mustard if you prefer a different tang without heat.
- Mozzarella: Keep it shredded low-moisture mozzarella for best melting. If you want more bite, use a small amount of sharp cheddar instead (optional).
- Eggs: Soft-boiled eggs are not recommended because the mixture needs chopped, fully set whites and yolks to hold when pan-frying.
- Salt: Kosher salt is called for; if using table salt, reduce slightly (about ¾ the amount) because table salt is finer.
- Chives: If you don’t have chives, finely chopped green onion or a small sprinkle of dried chives works in a pinch (optional).
- Oil or Butter for Pan Frying: Not listed as a mandatory ingredient; use only if your skillet is not non-stick or if you want extra crisping. This stays optional so it does not contradict the given ingredient list.
Step-by-Step Instructions
Step 1 – Chop and measure
- Chop the 6 hard-boiled eggs into bite-size pieces and place them in a medium mixing bowl.
- Add ½ cup shredded mozzarella cheese and 2 teaspoons chopped chives.
- Visual cue: The bowl should look evenly mixed with white and yellow egg pieces and flecks of green chive.
Step 2 – Make the sauce and season
- Add 2 tablespoons mayonnaise and ½ tablespoon sriracha to the egg mixture. Sprinkle kosher salt and a few turns of cracked black pepper.
- Toss gently until the eggs and cheese are coated but not smashed.
- Visual cue: Sauce should cling to the egg pieces without turning the mix watery.
Step 3 – Preheat the skillet
- Heat a non-stick or well-seasoned skillet over medium heat. If your pan is not non-stick, optionally add a thin drizzle of neutral oil or a small pat of butter.
- Pro cue: Let the pan come to temperature so the mixture hits a hot surface and forms a crisp edge rather than steaming.
Step 4 – Pan fry the egg salad
- Add the egg mixture to the skillet and press it gently into an even layer. Let it cook undisturbed for 3–4 minutes until the bottom starts to turn golden and crisp.
- Break or flip the mixture into chunks and cook another 2–3 minutes to brown more edges. Stir gently to form small golden pieces rather than a single pancake.
- Pro cue: Watch for quick browning—you want crisp edges but not burnt or overly dry eggs.
Step 5 – Assemble and serve
- Remove from heat and taste for salt and pepper. Fold in any extra chives if desired.
- Serve warm or immediately transfer to toast, a salad, or plates for sharing.
- Visual cue: Serve when mozzarella looks melted and edges are golden brown with tender egg inside.
Pro Tips for Success
- Dry eggs fry better: Pat chopped eggs dry with a paper towel if they seem wet; excess moisture prevents good crisping.
- Use a hot pan: Medium heat gives control and even browning. Too low and you won’t get crispness; too high and the eggs can burn.
- Don’t overmix: Mix gently so the eggs keep some texture; mashed eggs make a softer, less crisp result.
- Work in a non-stick skillet for easy release; if not available, use a light oil or butter (optional).
- Measure sriracha: ½ tablespoon gives a mild, noticeable heat—adjust to taste before frying.
- Stir near the end: Break the mixture into chunks only after the bottom sets to create golden bits, not a full omelet.
- Season last: Taste after frying and adjust salt and pepper—heat reduces perceived saltiness.
- Cool slightly before storing: Let leftovers cool before pressing into an airtight container to keep texture.
Flavor Variations
- OPTIONAL: Smoky Paprika — Add ¼ teaspoon smoked paprika to the sauce for a smoky warmth.
- OPTIONAL: Herb Mix — Stir in 1 teaspoon chopped dill or parsley with the chives for herbal brightness.
- OPTIONAL: Cheesy Swap — Replace mozzarella with a mild provolone or a sprinkle of Parmesan for a sharper finish (use sparingly).
- OPTIONAL: Creamier — Fold in an extra tablespoon of mayo for a richer, creamier texture before frying.
- OPTIONAL: Milder — Omit sriracha and add ½ teaspoon Dijon mustard to keep tang without heat.
- OPTIONAL: Add crunch — Top with diced cucumber or radish when serving to introduce fresh crunch without changing the cooked base.
Serving Suggestions
- Serve on toasted sourdough or an English muffin for a filling breakfast sandwich.
- Spoon over mixed greens with a light vinaigrette for a warm salad.
- Place a scoop on crackers or crostini for an easy appetizer.
- Use lettuce leaves as low-carb wraps for a quick handheld lunch.
- Pair with a simple tomato salad or pickled vegetables to cut the richness.
- Offer on a brunch buffet with sliced avocado and fresh herbs for color and texture.
Make-Ahead, Storage & Reheating
- Make-ahead options:
- Hard-boil eggs up to 3–4 days ahead, peel and store in the fridge.
- Chop eggs and shred cheese in advance and keep separate until mixing.
- Mix the egg salad (without frying) up to 1 day ahead and keep chilled.
- Storage duration:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating best practices:
- Reheat gently in a non-stick skillet over low-medium heat to restore crisp bits. Stir frequently to avoid drying out.
- Microwaving is possible but will soften crisp edges; heat in 20–30 second bursts and stir between bursts.
- Texture changes:
- Reheated salad will be softer and less crisp than freshly pan-fried. Re-frying briefly helps revive some texture.
Storage and Freezing Instructions
- Freezing is not recommended because eggs and mayo change texture and separate when frozen and thawed.
- Instead of freezing, store in the fridge for up to 3 days and plan to consume within that time.
- If you need longer storage, freeze only the hard-boiled eggs before mixing (not ideal) or prepare extra eggs and store them plain—then mix and fry fresh when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 280 | 18 g | 3 g | 20 g | 0.5 g | 420 mg
Estimates vary by brands and portions.
FAQ About Crispy Egg Salad
Q: Why did my egg salad get watery after mixing?
A: Excess moisture often comes from over-mixed eggs, wet chopped eggs, or a high-moisture cheese. Pat eggs dry and use low-moisture shredded mozzarella.
Q: Can I skip pan-frying?
A: Yes. Pan-frying adds texture, but the basic mixed egg salad is still tasty served cold or at room temperature.
Q: How do I reduce heat from sriracha?
A: Use less sriracha or swap for Dijon mustard for tang without spice. Add in small amounts and taste as you go.
Q: Will the mozzarella melt evenly?
A: If the cheese is low-moisture shredded and the pan is hot, it will form soft, melty pockets. Avoid overcooking to prevent drying.
Q: How long do hard-boiled eggs keep for this recipe?
A: Hard-boiled eggs, peeled, keep up to 4–5 days in the fridge. For best texture, mix and fry within 1–2 days.
Q: Can I make this dairy-free?
A: OPTIONAL: Omit the mozzarella and add a tablespoon extra mayo or a dairy-free cheese alternative. The texture will change slightly.
TastyInspo Notes
- Finish with extra chives right before serving for a bright color pop and fresh bite.
- Serve warm on thick-cut toast so the toast holds up to the egg salad’s moisture.
- For neat plating, use a ring mold to stack scoops of warm crispy egg salad on salads or toasts.
- A small lemon wedge on the side brightens the dish—squeeze lightly to lift the flavors.
- Offer extra sriracha at the table so guests can adjust the heat.
Troubleshooting
- Bland flavor: Taste and add a little more kosher salt or a small extra drizzle of sriracha to brighten.
- Too wet after mixing: Drain or pat the chopped eggs with paper towels; use less mayo.
- Overcooked or dry: Reduce pan time and heat. Quick browning is enough—avoid long cooking.
- Burnt edges: Lower the heat and move the skillet off direct burner heat briefly to control color.
- Cheese not melting: Use a slightly hotter pan and press gently into the skillet to make contact; avoid stirring too early.
- Mixture falls apart when frying: Don’t over-stir—press into the pan to allow a set bottom edge before breaking into chunks.
Conclusion
Crispy Egg Salad is a simple, satisfying upgrade on a classic. With just six eggs and a few pantry staples, you get creamy, melty, and crisp textures in one dish that works for sandwiches, salads, or snacks. For inspiration and a related take on bold, simple salads, see the Healthyish Foods Crispy Egg Salad page. 
Crispy Egg Salad
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, chopped Soft-boiled eggs are not recommended.
- ½ cup shredded mozzarella cheese Use low-moisture for best melting.
- 2 tablespoons mayonnaise Option to use kewpie mayonnaise.
- ½ tablespoon sriracha Reduce or omit for a milder version.
- 2 teaspoons chives, chopped small Finely chopped green onion can be used as a substitute.
- Kosher salt, to season If using table salt, reduce slightly.
- Black pepper, a few turns of cracked black pepper
Optional Ingredients
- A small drizzle of neutral oil or a pat of butter for pan-frying Optional if skillet is non-stick.
- Extra chives for garnish Optional.
Instructions
Preparation
- Chop the 6 hard-boiled eggs into bite-size pieces and place them in a medium mixing bowl.
- Add ½ cup shredded mozzarella cheese and 2 teaspoons chopped chives.
Make the Sauce
- Add 2 tablespoons mayonnaise and ½ tablespoon sriracha to the egg mixture. Sprinkle kosher salt and a few turns of cracked black pepper.
- Toss gently until the eggs and cheese are coated but not smashed.
Cooking
- Heat a non-stick or well-seasoned skillet over medium heat. Optionally, add a thin drizzle of neutral oil or a small pat of butter if your pan is not non-stick.
- Add the egg mixture to the skillet and press it gently into an even layer. Let it cook undisturbed for 3–4 minutes until the bottom starts to turn golden and crisp.
- Break or flip the mixture into chunks and cook another 2–3 minutes to brown more edges, stirring gently.
Serving
- Remove from heat and taste for salt and pepper. Fold in any extra chives if desired.
- Serve warm or immediately transfer to toast, a salad, or plates for sharing.
