Dinner

Crispy Egg Salad with Mozzarella, Sriracha, and Avocado Recipe

ByHugo Harnd November 7, 2025November 7, 2025

Introduction

Crispy Egg Salad is a delightful twist on a classic favorite, combining creamy egg salad with a crispy, cheesy exterior. It’s perfect for a quick lunch or a satisfying snack that’s full of flavor and texture.

A white plate with a single piece of toast at the bottom shows a thick layer of golden-brown scrambled eggs mixed with small white chunks, resting on top. On the eggs, there are three thin, bright green slices of jalapeño arranged in a small cluster. Tiny green herb pieces are sprinkled around the plate for decoration against the white marbled texture surface. The toast appears lightly toasted with a slightly crisp edge. 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 chives, chopped small
Kosher salt, to season
Black pepper, a few turns of cracked black pepper
Olive or avocado oil cooking spray
1 slice of bread, toasted
Avocado, sliced or mashed
Jalapeño slices (optional)

Instructions

Step 1: In a bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix everything well until fully combined.
Step 2: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about ¼ cup of the egg mixture onto the hot skillet, shaping it gently into a patty.
Step 3: Pan fry the egg salad patty for 1 to 2 minutes until golden and slightly crispy, then carefully flip it over and cook for an additional minute. Be careful not to overcook, as the cheese could melt too much and make flipping difficult.
Step 4: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad on the avocado, add jalapeño slices if desired, and serve immediately while warm.

Tips & Variations

Use kewpie mayonnaise for a richer, slightly sweet flavor that complements the sriracha nicely.
Add finely diced celery or pickles to the egg mixture for extra crunch.
Serve on a bed of greens for a lighter option instead of bread.
Swap mozzarella for cheddar or pepper jack cheese for a different taste profile.

Storage

Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 2 days. The crispy patties are best eaten fresh but can be reheated gently in a skillet over low heat to retain some crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two thick sandwich halves stacked on top of each other on a white plate with small green herb pieces scattered nearby. The sandwich has three visible layers: a bottom slice of light brown toast with a firm texture, a middle layer of sliced green jalapeños and light green celery, and a top layer of chunky orange spread mixed with white chunks resembling egg and small green herbs. The orange spread is creamy with some browned spots, giving it a slightly crisp look. The top toast slice is similar in color and texture to the bottom slice, and the sandwich is cut cleanly in half to show all the inside layers clearly. The background is a soft white marbled texture with blurred hints of other objects. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs and cheese for its texture and flavor, so to make a vegan version, you would need to substitute with plant-based alternatives such as mashed tofu or chickpea salad and vegan cheese.