Toasted Egg Salad

Egg salad made a quiet entrance one Friday evening in April, when I was helping prep lunch for a youth volunteer day at our neighborhood garden. The team had been up since dawn weeding and planting starter herbs, and everyone wanted something fast, filling, and cool enough to counter the heat.

Sonia brought a basket of still-warm hard-boiled eggs, while Nate always dramatic showed up late with “only the essentials,” including a squeeze bottle of sriracha, a half-used bag of mozzarella, and a mystery jar of kewpie mayo.

That mix of randomness, sweat, and sunshine somehow turned into a lunch worth remembering. I stirred the chopped eggs and sriracha mayo into a creamy base, added the cheese, and pan-fried scoops of the salad until the outsides crisped just enough to contrast the melty interior.

We toasted bread on a tiny electric griddle and added avocado slices we’d saved for ourselves. The final sandwich had heat, crunch, creaminess, and a little bite of jalapeño to keep things lively.

Egg salad doesn’t usually get center stage, but when it’s cooked like this crispy, melty, and packed with layers it’s easy to forget how humble the ingredients are.

Since then, I’ve made it for brunches, meal-prep lunches, and even cut small and stacked for a party tray. Here’s exactly how I do it now.

Short Description

This egg salad is creamy, cheesy, and just spicy enough, with a crispy exterior thanks to a quick pan-fry. Perfect for toasts, sandwiches, or a warm salad topping.

Key Ingredients

• 6 hard‑boiled eggs, chopped
• ½ cup shredded mozzarella cheese
• 2 tbsp mayonnaise (preferably Kewpie, optional)
• ½ tbsp sriracha
• 2 tsp finely chopped chives
• Kosher salt, to taste
• Cracked black pepper, to taste

Tools Needed

• Mixing bowl
• Nonstick skillet
• Spatula
• Measuring spoons
• Cooking spray
• Toaster or grill pan (for toasting bread)

Cooking Instructions

Step 1: Mix the Egg Salad
In a large bowl, combine the chopped eggs, mozzarella, mayonnaise, sriracha, chives, salt, and pepper. Stir until creamy and cohesive—adjust seasoning to taste.

Step 2: Pan-Fry the Patties
Heat a nonstick skillet over medium with cooking spray. Scoop ¼ cup portions of the egg salad into the pan. Flatten slightly and pan-fry for 1–2 minutes per side until golden brown. They should hold together and crisp without melting too much.

Step 3: Toast and Layer
Toast your favorite bread until golden and crunchy. Add sliced avocado on the toast, then top with a warm egg salad patty. Add jalapeño slices if you like heat. Serve immediately.

Why You’ll Love This Recipe

Crispy and creamy contrast in every bite

High in protein and naturally low in carbs

Great for brunch, lunch, or snacks

Quick to make with pantry staples

Easy to customize with toppings

Mistakes to Avoid & Solutions

Overmixing the salad
Too much stirring can break down the eggs and turn the texture mushy.
Solution: Stir just until the ingredients are evenly combined.

Cooking on too high heat
The cheese may burn before the patties are heated through.
Solution: Stick with medium heat and monitor closely.

Skipping the salt and pepper
The salad can taste flat without seasoning.
Solution: Always season to taste and don’t forget the cracked pepper for depth.

Patties falling apart in the skillet
Too much moisture or not enough cheese can cause the mix to crumble.
Solution: Let the mix rest a few minutes before frying, and don’t flip too early.

Overloading the toast
Stacking too much can make it messy to eat.
Solution: Use smaller portions or make open-face toasts for easy bites.

Serving and Pairing Suggestions

Serve open-faced with extra avocado and chili flakes

Pair with arugula salad and lemon vinaigrette

Enjoy on mini toasts for brunch platters

Add a fried egg on top for extra indulgence

Pair with cold-brew coffee or iced green tea

Storage and Reheating Tips

Store leftover egg salad in an airtight container in the fridge up to 3 days

Do not freeze texture changes too much

Reheat patties in a nonstick pan over low heat until just warmed through

Toast bread fresh for each serving

Avoid microwaving; it softens the crispy texture

FAQs

1. Can I make the egg salad mixture ahead of time?
Yes, you can mix it up to 24 hours in advance. Store in the fridge and pan-fry fresh.

2. What kind of bread works best?
Sourdough, rye, or whole grain toast hold up well under the warm salad.

3. Can I use a different cheese instead of mozzarella?
Try Monterey Jack or shredded cheddar for more sharpness, though mozzarella melts best.

4. Is Kewpie mayo required?
Not at all it adds richness, but regular mayo works too.

5. Can I make it without sriracha?
Yes, simply omit or substitute with a milder hot sauce or none at all.

Tips & Tricks

Use an ice cream scoop for uniform patties

If your mix is too wet, chill for 10 minutes before frying

Add a squeeze of lemon for brightness

Keep the patties small so they flip easily

A pinch of smoked paprika adds depth

Recipe Variations

Spicy Egg Salad Wraps
Use the same egg salad mixture and spoon into lettuce cups or tortillas. Add shredded carrots and cilantro for crunch. Drizzle with lime juice before serving.

Bacon-Mozzarella Egg Salad
Add ¼ cup finely chopped cooked bacon to the mix. Use cheddar in place of mozzarella. Fry as instructed and serve on toasted English muffins.

Mediterranean Egg Salad
Replace mozzarella with crumbled feta, use olive oil mayo, and fold in chopped olives and sun-dried tomatoes. Serve with pita or flatbread.

Final Thoughts

Egg salad like this turns small, familiar ingredients into something genuinely crave-worthy. The crunch of the toast, the creaminess of the cheese-laced egg, the punch of sriracha it works for slow mornings and hurried lunches alike. I’ve served it with soup for a cozy dinner and even stacked it on bagels when friends stopped by.

There’s joy in pulling together what you already have and turning it into something unexpectedly satisfying. This egg salad is simple enough to become routine, but with just enough bite and heat to keep things interesting each time it hits the plate.