Crispy Egg Salad is a delightful twist on a classic dish. It’s creamy, crispy, and full of flavor. Perfect for a quick lunch or a light dinner, this salad is sure to please everyone at the table. You can whip it up in no time and enjoy it on its own or as a tasty sandwich filling.
Why You Will Love This Crispy Egg Salad
This egg salad is wonderfully easy to prepare, making it perfect for busy families. All the ingredients come together quickly, and the result is a dish that tastes fantastic. It’s a great way to use hard-boiled eggs, and it’s packed with comforting flavors. Plus, it’s a family-friendly meal that even the little ones will enjoy.
How to Make Crispy Egg Salad
Making this egg salad is simple and straightforward. First, you’ll mix all the ingredients in a bowl. Then, pan-fry it briefly to get that crispy texture. Finally, you can assemble it as you wish, whether on bread or served in a bowl. It’s a fun and easy cooking process.
What You Need
- 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)
Step-by-Step
Mix the Egg Salad: In a bowl, combine the chopped eggs, mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well mixed.
Pan Fry the Egg Salad: Heat a non-stick skillet over medium heat. Scoop out your egg salad mixture and place it in the skillet. Cook for a few minutes until the edges become golden and crispy.
Assemble: Once crispy, remove from the skillet. You can serve it on toasted bread for a sandwich or enjoy it in a bowl with your favorite toppings.
How to Serve Crispy Egg Salad
You can enjoy this salad in so many ways! Try it on toasted bread for a delicious sandwich. Serve it alongside a fresh garden salad for a light meal. It also pairs well with potato chips for a crunchy side. This dish is perfect for picnics, quick lunches, or a cozy dinner at home.
How to Store Crispy Egg Salad
To keep leftovers fresh, store them in an airtight container in the fridge. They will stay good for about 3-4 days. If you want to save some for later, consider freezing the egg salad mixture without the cheese and mayo. Reheat it gently in the microwave when you’re ready to enjoy it again.
Recipe Tips
- Use fresh eggs for the best texture.
- Adjust the amount of sriracha to your spice preference.
- Fresh chives add a nice flavor, but you can substitute them with green onions.
- If you want extra crunch, add diced celery or bell peppers.
- Avoid over-mixing to keep some chunks of egg for texture.
Variations & Swaps
- For a tangy twist, add a splash of pickle juice.
- Substitute shredded cheddar cheese for mozzarella for a richer taste.
- Make it lighter by using Greek yogurt instead of mayonnaise.
- Try adding diced avocado for extra creaminess and healthy fats.
- Mix in fresh herbs like dill or parsley for an added flavor boost.
FAQs
Q1: Can I make this salad ahead of time?
Absolutely! You can prepare the egg salad a day in advance. Just keep it stored in the fridge in an airtight container. The flavors will meld nicely, but add any crispy ingredients right before serving to retain their texture.
Q2: Can I freeze the egg salad?
While you can freeze the egg salad, the texture may change upon thawing, especially if it contains mayonnaise. It’s best to freeze the mixture without mayo and cheese, then add them fresh after thawing.
Q3: How do I reheat the egg salad?
Reheat the egg salad gently in the microwave in 15-second intervals. Stir in between to ensure even warming. Be cautious, as overcooking can make the eggs rubbery.
Q4: What can I serve with this dish?
This salad pairs well with fresh vegetables, a crisp green salad, or as a filling for a sandwich. You can also serve it with crackers or chips for a crunchy contrast.
Q5: What mistakes should I avoid?
One common mistake is overcooking the eggs. Aim for hard-boiled eggs that are firm but still tender. Also, avoid mixing too vigorously so you don’t end up with a mushy texture.
Crispy Egg Salad
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, chopped Use fresh eggs for the best texture.
- ½ cup shredded mozzarella cheese Can substitute with shredded cheddar cheese.
- 2 tablespoons mayonnaise Option to use kewpie mayonnaise.
- ½ tablespoon sriracha Adjust to your spice preference.
- 2 teaspoons chives, chopped small Fresh chives add flavor but can substitute with green onions.
- to taste dash Kosher salt Season according to your taste.
- few turns cracks black pepper Freshly cracked for the best flavor.
Instructions
Preparation
- In a bowl, combine the chopped eggs, mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well mixed.
Cooking
- Heat a non-stick skillet over medium heat. Scoop out your egg salad mixture and place it in the skillet. Cook for a few minutes until the edges become golden and crispy.
Assembly
- Once crispy, remove from the skillet. You can serve it on toasted bread for a sandwich or enjoy it in a bowl with your favorite toppings.
