Go Back

Crispy Sriracha Egg Salad Toast

A viral-inspired spicy egg salad toast featuring Sriracha mayo, jalapeños, and a golden-brown crispy fried mozzarella crust.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 toasts
Course: Breakfast, Brunch, Lunch
Cuisine: American, Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs hard-boiled and peeled
  • 3 tbsp mayonnaise
  • 1-2 tbsp Sriracha sauce to taste
  • 1 tsp Dijon mustard optional
  • 2 tbsp green onions chopped
Assembly
  • 2 slices thick bread toasted
  • 1 cup mozzarella cheese shredded
  • 1 jalapeño sliced
  • 1 tbsp chives chopped for garnish

Equipment

  • Non-stick skillet
  • Pot (for boiling eggs)
  • Mixing bowl
  • Spatula

Method
 

  1. Hard boil eggs, cool in ice water, peel, and roughly chop.
  2. In a bowl, mix mayonnaise, Sriracha, mustard, chopped green onions, salt, and pepper.
  3. Fold chopped eggs into the dressing until coated.
  4. Pile egg salad onto toasted bread slices and press jalapeño slices into the top.
  5. Heat a non-stick skillet over medium heat. Sprinkle a circle of cheese (size of the bread) onto the pan.
  6. When cheese is bubbling and golden, place the toast face-down (egg side onto the cheese).
  7. Cook for 1-2 minutes until cheese forms a crispy crust attached to the salad.
  8. Flip carefully onto a plate, garnish with chives, and serve hot.

Notes

Use a good non-stick pan to ensure the cheese flips cleanly.