This Crispy Egg Salad is a delightful twist on the traditional egg salad, combining the creamy richness of hard-boiled eggs with the spicy kick of sriracha and the melty goodness of mozzarella cheese. Formed into small patties and pan-fried to golden perfection, these crispy bites are perfect for serving over toasted bread with slices of creamy avocado and a hint of jalapeño heat. Whether you’re looking for a hearty brunch option or a satisfying lunch, this dish offers a flavorful and satisfying experience.
Enjoy the balance of textures and flavors in each bite, from the crispy exterior to the creamy interior, with a subtle heat that lingers just enough to excite your taste buds. This recipe is not only delicious but also quick and easy to prepare, making it a great choice for busy mornings or casual gatherings. Indulge in this modern take on a classic favorite and savor the delightful combination of ingredients that make this Crispy Egg Salad a standout dish.
Full Recipe
Ingredients:
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6 hard-boiled eggs, chopped small
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½ cup shredded mozzarella cheese
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2 tablespoons kewpie mayonnaise
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1 tablespoon sriracha
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1–2 tablespoons chives, chopped small
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¼ teaspoon salt
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Freshly cracked black pepper, to taste
Directions:
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In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, kewpie mayonnaise, sriracha, chopped chives, salt, and black pepper. Mix until well combined.
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Heat a non-stick skillet over medium-high heat and lightly spray with olive oil cooking spray.
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Using a ¼ cup measure, scoop portions of the egg mixture and place them into the hot skillet.
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Pan-fry each portion for 1–2 minutes on one side, then carefully flip and cook for an additional 1 minute, or until golden brown and crispy.
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Remove from the skillet and drain on a paper towel-lined plate.
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Serve warm over toasted bread with sliced avocado and jalapeño slices. Best enjoyed immediately.
Prep Time: 20 minutes
Cooking Time: 3 minutes
Total Time: 23 minutes
Kcal: Approximately 250 kcal per serving
Servings: 5 servings
The Inspiration Behind Crispy Egg Salad Cakes
When you think of egg salad, the image that probably comes to mind is a cold, creamy dish served between slices of bread or on a bed of lettuce. But what if we told you there’s a way to completely reinvent the concept into something warm, golden, and crispy on the outside, while still keeping that classic creamy texture inside? That’s exactly what this recipe does. These Crispy Egg Salad Cakes are inspired by the beloved egg salad but with a bold and savory twist that makes them feel more like a brunch-worthy appetizer or a lunch-time indulgence.
At its core, this dish takes the humble egg and elevates it into something special. The transformation lies in turning the traditional mixture into small patties that are pan-seared to create a lightly crisped exterior. The result? A contrast of textures that’s incredibly satisfying, with just the right amount of heat from sriracha and the creamy richness of kewpie mayo and mozzarella cheese.
What Makes This Recipe Special
There are countless ways to enjoy eggs, but this one stands out because it breaks the mold of how eggs are traditionally used in salads. First and foremost, the use of kewpie mayonnaise adds a subtle umami depth that you just don’t get from regular mayonnaise. Its creaminess is key to binding the chopped eggs and cheese together without overwhelming the palate.
Sriracha offers a layer of heat that doesn’t overpower but enhances. It creates a spicy undertone that’s balanced by the creamy egg and cheese base. Mozzarella brings in melty, stringy pockets that give the cakes a more decadent bite, and when pan-fried, it creates those irresistible crispy edges.
Another reason why this recipe has earned attention is its versatility. Whether you’re looking for a unique starter, a protein-rich snack, or a light main course, it fits the bill. You can serve it over a slice of crunchy toast, layered with avocado and jalapeños, or enjoy it on its own with a side salad for a lighter take.
Ideal for Any Occasion
Crispy Egg Salad Cakes aren’t just limited to one type of meal. They’re ideal for brunch, where they can hold their own alongside mimosas and fresh fruit, or they can shine as the main dish for a light lunch or dinner. You can even prepare a large batch and keep them in the fridge to be reheated throughout the week.
They also make for a great party appetizer. Served in mini form with a dab of aioli or hot sauce on top, they’re the kind of finger food that gets eaten up fast. The flavor profile is approachable yet interesting, meaning both adults and kids will enjoy them.
A Nutrient-Rich Powerhouse
Eggs are often labeled as one of nature’s most perfect foods, and for good reason. Packed with protein, vitamins, and healthy fats, they’re an excellent source of fuel. When combined with ingredients like chives (which bring vitamin K and antioxidants) and spicy sriracha (with its metabolism-boosting capsaicin), you get a dish that not only satisfies cravings but also contributes to your wellness.
Mozzarella adds calcium and protein without being overly fatty, making it a great choice for those who want to add richness without excess heaviness. The balance of macros—protein, fat, and a touch of carbs if served on toast—makes this recipe an excellent option for those following a low-carb or keto-friendly diet as well.
Texture and Flavor: A Perfect Marriage
One of the most compelling reasons to make this recipe is the unique contrast it delivers in every bite. The crispness of the pan-seared exterior gives way to a creamy, slightly gooey interior that melts in your mouth. The chives bring a mild onion note that cuts through the richness, while the black pepper enhances all the flavors subtly.
Adding a slice of avocado and jalapeño not only heightens the visual appeal but also introduces creaminess and heat that build upon the already complex flavor profile. Each bite offers something a little different, yet the components work together in harmony.
Easy to Prepare and Customize
The preparation is refreshingly simple, which makes this recipe a go-to even on busier days. With a few common pantry and fridge ingredients, you can pull it together in under 30 minutes. And the best part? It’s highly customizable.
Want to add a little crunch? Try mixing in some finely chopped celery or red bell pepper. Craving more protein? Toss in some diced cooked bacon or a handful of crumbled feta. You can even swap mozzarella for sharp cheddar or pepper jack for an extra kick. For a gluten-free version, serve them solo or atop gluten-free toast. Vegetarian-friendly and satisfying for meat-lovers, too, this is one recipe that adapts easily to your dietary needs.
Serving Suggestions
Presentation matters, especially when you’re serving guests or sharing your food online. A simple yet elegant way to plate these Crispy Egg Salad Cakes is to layer them on toasted sourdough with avocado slices fanned out on top. Garnish with thin jalapeño rounds and a drizzle of extra sriracha or hot honey for a sweet-spicy finish.
You could also serve them as a base for a more complex salad bowl, adding greens, quinoa, and a tangy vinaigrette. For a brunch spread, include them alongside roasted potatoes, fresh fruit, and mimosas. Their flavor is bold enough to stand out but balanced enough to pair well with a variety of sides and beverages.
Storing and Reheating Tips
These egg patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in a skillet over medium heat until warmed through and the edges re-crisp. Avoid using the microwave, as it may make them rubbery instead of crispy.
They can also be frozen for future use. Lay them flat on a tray to freeze, then transfer to a sealed bag. To reheat from frozen, warm them in a skillet over low heat with a lid to ensure they heat evenly without drying out.
Why You’ll Keep Coming Back to This Recipe
The simplicity, flavor, and flexibility of these Crispy Egg Salad Cakes make them a repeat favorite. They offer an elevated version of a common dish, bringing a restaurant-style flair to your home kitchen without requiring complex techniques or rare ingredients.
Whether you’re cooking for your family, hosting a brunch, or meal-prepping for the week, this dish meets the moment. It’s reliable, crowd-pleasing, and adaptable to whatever you have in your fridge. Plus, it’s a fun way to use up leftover boiled eggs in a more exciting way than the typical sandwich or cold salad.
Conclusion
Crispy Egg Salad Cakes are proof that a little creativity can completely transform a familiar dish into something spectacular. They blend comfort and sophistication, combining the nostalgia of egg salad with the satisfying crispiness of a pan-fried patty. From flavor to nutrition, from convenience to versatility, this dish has it all.
More than just a meal, these cakes are a celebration of how simple ingredients can be reimagined into something unexpectedly delightful. Whether you’re a home cook looking to jazz up your weekly rotation or a foodie in search of your next viral-worthy brunch idea, this recipe delivers on all fronts.