Dinner

Crispy Egg Salad with Mozzarella, Sriracha, and Avocado Recipe

Byreem everly November 18, 2025November 18, 2025

Introduction

This crispy egg salad puts a delicious twist on a classic favorite by pan-frying a cheesy, spicy egg mixture until golden and crisp. Perfect for a quick lunch or a satisfying snack, it combines creamy, tangy, and slightly spicy flavors with a delightful texture.

Two sandwich halves are stacked on a white plate with a white marbled surface background. Each sandwich has three layers: the bottom layer is soft white bread with a light crust, the middle layer is a mix of green jalapeño slices and small green herb pieces, and the top layer is a creamy, textured orange spread with chopped white boiled egg pieces. The spread has some browned spots, indicating it is toasted or baked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (kewpie mayonnaise optional)
½ tablespoon sriracha
2 teaspoons chopped chives
Kosher salt, to season
Freshly cracked black pepper, a few turns
Olive or avocado oil cooking spray
Bread, for toasting
Sliced or mashed avocado, for serving
Jalapeño slices, for garnish

Instructions

Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix well to create the egg salad mixture.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray.
Step 3: Spoon about ¼ cup of the egg mixture into the hot skillet and gently flatten it slightly. Cook for 1–2 minutes until the bottom is golden and crispy.
Step 4: Carefully flip the egg salad patty and cook for another minute until the other side is also crisp but the cheese inside is still soft.
Step 5: Toast a slice of bread and spread a layer of sliced or mashed avocado on top.
Step 6: Place the warm crispy egg salad on the avocado toast and garnish with jalapeño slices. Serve immediately and enjoy.

Tips & Variations

For a milder flavor, reduce or omit the sriracha and add a pinch of smoked paprika instead.
Use kewpie mayonnaise for a richer, slightly sweeter taste.
Try different cheeses like cheddar or pepper jack for extra flavor.
Serve the egg salad patties with fresh greens to make it a light meal.

Storage

Refrigerate any leftover egg salad mixture in an airtight container for up to 2 days. The fried patties are best enjoyed fresh and crispy but can be gently reheated in a skillet over low heat to restore some crispness. Avoid microwaving as it may make them soggy.

How to Serve

A white plate with a single piece of toasted bread at the bottom, light brown and slightly crispy. On top, there is a thick, golden-brown scrambled egg layer with a textured, slightly burnt surface and some white egg pieces visible. The scrambled eggs are topped with three thin slices of green jalapeño peppers arranged in a small cluster in the center. Small green herb bits are scattered on the plate around the toast. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie?

Yes, regular mayonnaise works perfectly well. Kewpie mayonnaise adds a slightly sweeter and creamier flavor, but the dish remains delicious with standard mayonnaise.

How do I prevent the cheese from melting too much during frying?

Cook the egg salad patties over medium-high heat but only for 1–2 minutes per side. Overcooking will melt the cheese excessively and make the patties difficult to flip and handle.