Fried Egg Salad with Spicy Mayo
Skip the boiled eggs and make this fried egg salad recipe instead. Creamy yolks and crispy edges in less time it takes to make the classic.
Ingredients
- 2 eggs
- 1 slice cheese (I prefer using a white cheese such as Swiss, provolone, or harvati)
- 1 tbsp mayo (I prefer using Japanese Kewpie mayo but any mayo will work)
- 1 tsp sriracha (optional to skip the hot sauce or use your preferred hot sauce)
- 1 tbsp garlic spread (I love the one from Trader Joe's and Whole Foods)
- 1 tsp dijon mustard
- salt and black pepper to taste
Instructions
- Fry eggs over medium - First add two tablespoons of oil to a frying pan. Heat oil using high heat. When oil is hot, crack in two eggs side by side. Try to keep the two eggs separate. Sprinkle with a little bit of salt and cracked black pepper. Cook on one side for two minutes. After the two minutes have passed or sides of eggs are crispy and whites being to firm, flip eggs. Let eggs cook for another 15 seconds. Turn off heat and let eggs sit in pan for another 1 minute or so before removing. If you prefer a hard yolk center, cook eggs for 2 minutes on the second side, turn off heat, and then remove eggs from pan.
- While eggs are cooking, toast two slices of bread if you are serving as a toasted sandwich. This egg salad sandwich is also delicious on plain bread or a crusty baguette.
- Place fried eggs into a bowl and use food scissors to cut eggs into small bite sized pieces. Add in mayo, sriracha, garlic spread, and dijon mustard. You can also add in more salt and pepper to taste if you prefer. Mix everything together.
- Serve egg salad with bread, crackers, or with a simple salad!