Crispy Pan-Fried Egg Salad

A delicious twist on classic egg salad, featuring crispy edges and melty mozzarella, perfect for lunch or brunch.

Prep Time 10

Cook Time 12

Total Time 22

Serving Size servings

6 pieces hard-boiled eggs, chopped Ensure eggs are well-cooked and cooled.
½ cup shredded mozzarella cheese Freshly shredded melts better than pre-shredded.
2 tablespoons mayonnaise Kewpie mayo is a great option for richer flavor.
½ tablespoon sriracha Adjust to taste for spiciness.
2 teaspoons chives, finely chopped
to taste Kosher salt To season.
to taste Black pepper A few turns of cracked black pepper.

In a medium bowl, combine the chopped eggs, mozzarella, mayonnaise, sriracha, and chopped chives. Season with kosher salt and a few grinds of black pepper. Stir gently to keep some egg texture.

Place a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon of oil or a mix of butter and oil for better browning.
Scoop the mixture into the hot pan in 2–3 portions. Gently press each mound into a roughly ¾-inch thick patty. Cook undisturbed for 3–4 minutes until the bottom is golden and crisp.
Flip carefully and cook another 2–3 minutes until the cheese melts and the second side is browned.
Alternatively, spread the entire mixture into the pan like a thin fritter and cook until set, then slice into wedges.

Transfer the crispy patties to toasted bread, a bagel, or a bed of greens. Add extra chives or a drizzle of sriracha if you like more heat. Serve immediately for best texture.

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to revive crispiness. Not recommended for freezing.