Craving a quick, flavorful, and satisfying meal? Look no further than this Fried Egg Salad recipe! This dish is a delightful fusion of textures and tastes, combining the richness of fried eggs with the refreshing crunch of fresh vegetables and a zingy homemade spicy mayo. It’s perfect for a light lunch, a vibrant side dish, or even a fun appetizer.
This recipe is easy to customize to your liking. Add your favorite vegetables, adjust the spice level of the mayo, and garnish with fresh herbs for an extra touch of flavor. Get ready to savor this simple yet incredibly delicious Fried Egg Salad!
INGREDIENTS
- 2 eggs
- 1 slice of cheese (Swiss, provolone, or havarti work great)
- 1 tbsp mayo (Japanese Kewpie mayo is preferred, but any mayo works)
- 1 tsp sriracha (optional, or swap for your favorite hot sauce)
- 1 tbsp garlic spread (Trader Joe’s or Whole Foods options are great)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
INSTRUCTIONS
- Cook the eggs: Heat 2 tablespoons of oil in a frying pan over high heat. Once the oil is hot, crack the eggs into the pan, keeping them separate. Season with a pinch of salt and cracked black pepper. Let the eggs cook for 2 minutes, or until the whites are firm and the edges are crispy. Flip the eggs and cook for another 15 seconds. Turn off the heat and let the eggs sit in the pan for about 1 minute before removing. For a hard yolk, cook for 2 minutes on the second side, then turn off the heat and remove after 1 minute.
- Toast the bread: If serving as a sandwich, toast two slices of bread, or use plain bread or a crusty baguette for a different option.
- Prepare the egg salad: Place the cooked eggs into a bowl. Using food scissors, cut the eggs into small, bite-sized pieces. Add mayo, sriracha (if using), garlic spread, Dijon mustard, and additional salt and pepper to taste. Stir everything together until well combined.
- Serve: Enjoy your egg salad with bread, crackers, or a simple side salad!
