Crispy Egg Salad Cakes

This crispy egg salad transforms the classic lunch staple into something extraordinary with a quick pan-sear that creates golden, crispy edges while keeping the center creamy and flavorful. I discovered this technique during a weeknight dinner emergency and now it's my go-to way to elevate simple ingredients into something special.

I first made this during a particularly hectic week when I needed something quick but satisfying. The crispy exterior completely transforms regular egg salad, and now my family specifically requests the "crispy version" whenever egg salad is mentioned.

Ingredients

• Hard boiled eggs: forms the protein-rich base for our salad, choose fresh eggs for best flavor
• Shredded mozzarella cheese: provides the perfect meltability and mild flavor that lets the other ingredients shine
• Mayonnaise: adds creaminess and helps bind everything together, Kewpie mayo offers extra richness
• Sriracha: brings a perfect balance of heat and slight sweetness that elevates the entire dish
• Fresh chives: provide a mild onion flavor without overpowering the delicate eggs
• Kosher salt: enhances all the flavors, use a light touch as the cheese contains some salt already
• Black pepper: freshly cracked pepper adds warmth and subtle spice that complements the eggs perfectly

Step-by-Step Instructions

Mix the Egg Salad:

Finely chop six hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Gently fold everything together until well combined but still maintaining some texture in the eggs. The mixture should hold together when pressed but not be overly wet.

Pan Fry the Egg Salad:

Heat a nonstick skillet over medium-high heat until hot but not smoking. Lightly spray with cooking oil to create a thin coating. Using a measuring cup or large spoon, portion about 1/4 cup of the egg mixture and carefully place it in the hot pan. Avoid overcrowding the pan, cooking just 2-3 portions at a time. Let them cook undisturbed for 1-2 minutes until the bottom develops a golden-brown crust.

Flip and Finish:

Using a thin spatula, carefully flip each egg salad cake. The first side should be beautifully golden brown. Cook for just 1 additional minute on the second side until lightly browned and the cheese is just beginning to melt but not completely liquid. Remove immediately to prevent overcooking.

Assemble:

Toast your bread of choice until golden and crisp. Spread a layer of sliced or mashed avocado across the toast to create a creamy base. Place the hot crispy egg salad directly on top of the avocado. For extra heat, add a few thin slices of fresh jalapeño. Serve immediately while the contrast between crispy exterior and creamy interior is at its peak.

Save This

The sriracha is truly my favorite ingredient in this recipe. It adds just the right amount of heat without overwhelming the delicate egg flavor. My family gathering last Easter featured these as appetizers, and my usually picky nephew asked for the recipe to take back to college with him.

Storage Solutions

The egg salad mixture can be prepared up to three days ahead and stored in an airtight container in the refrigerator. However, I recommend only crisping the portions you plan to eat immediately, as the texture is best fresh from the pan. If you do have leftover crispy cakes, they can be gently reheated in a dry skillet over medium heat for about 30 seconds per side to revive some of the crispiness.

Ingredient Swaps

If you're watching calories, you can substitute half the mayonnaise with Greek yogurt for a tangy twist with less fat. For those who prefer less heat, replace the sriracha with a milder hot sauce or omit it entirely and add a dash of paprika for color. The mozzarella can be swapped with any good melting cheese such as Monterey Jack or even a sharp cheddar if you prefer a stronger flavor profile.

Serving Suggestions

While delicious on toast with avocado, these crispy egg salad cakes are wonderfully versatile. Try serving them atop a fresh green salad for a protein boost, or nestle them into lettuce cups for a low-carb lunch option. For an elegant brunch, place a crispy egg salad cake on a toasted English muffin and top with a few microgreens and a drizzle of hot honey for a sweet-spicy finish that will impress guests.

Common Queries

→ How do I achieve the crispiest texture?

For optimal crispiness, use a nonstick skillet over medium-high heat and avoid overcrowding the pan. Sear each portion for 1-2 minutes per side to create a golden crust.

→ Can I make this dish ahead of time?

The egg mixture can be assembled in advance and stored in an airtight container in the refrigerator for up to four days. Pan-sear portions just before serving for the best texture.

→ What can I use instead of mozzarella cheese?

Cheddar, Monterey Jack, or another mild melting cheese works well. Choose a cheese that melts easily and complements the eggs.

→ Is there a way to adjust the heat level?

Adjust the sriracha to your taste or omit it for a milder version. For extra spice, add sliced jalapeños when serving.

→ How should these be served?

Serve warm over toasted bread, with mashed avocado and jalapeño slices for a flavorful and satisfying meal or snack.

→ Can I use store-bought boiled eggs?

Yes, pre-cooked eggs work well. Simply chop and proceed with the mixing and frying steps as directed.