If you’re on the hunt for a snack or lunch that brings together crispy texture, creamy cheesiness, and a spicy kick, then you must try this Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe. This dish transforms humble hard-boiled eggs into golden, pan-seared cakes bursting with flavor and perfectly balanced heat. Each bite delivers that satisfying crunch on the outside while staying tender and melty inside thanks to the gooey mozzarella and a lively sriracha mayo mix. It’s comfort food meets a little bit of gourmet, and I promise, once you taste these cakes, they’ll become your new favorite quick fix.

Ingredients You’ll Need

A bowl with six white eggs sits in the center, the bowl is wooden with a smooth brown texture. In front of the bowl, two halves of a boiled egg show a firm yellow yolk inside white egg whites. A small black knife with traces of yellow yolk lies near the eggs. The background is a white marbled surface with a white textured cloth beneath the bowl and eggs, giving a clean kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance of flavor and texture is easier than you’d think with these simple, everyday ingredients. Each one plays a crucial role, whether it’s binding the cakes, adding spice, or bringing that gooey cheese pull you’ll love.

Hard-boiled eggs (6): The star of the show, providing creaminess and protein to the cakes.
Shredded mozzarella cheese (½ cup): Adds a stretchy, melty texture that keeps the cakes moist and delicious.
Mayonnaise (2 tablespoons): Gives richness and helps bind the ingredients together for perfect cake formation; kewpie mayo is a great option if you want extra umami.
Sriracha (½ tablespoon): Brings the perfect spicy kick that wakes up the whole flavor profile without overpowering.
Chopped chives (2 teaspoons): Adds freshness and a subtle onion-y bite to keep things bright.
Kosher salt: Essential to season and enhance all the flavors evenly.
Cracked black pepper: Offers a touch of heat and depth to the seasoning.

How to Make Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe

Step 1: Mix the Egg Salad

Start by chopping your hard-boiled eggs into bite-size pieces and tossing them into a mixing bowl. Add the mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and black pepper. Mix everything really well until all the ingredients come together. This mixture will be the base of your cakes, packed with flavor and perfect texture.

Step 2: Pan Fry the Egg Salad Cakes

Grab a nonstick skillet and heat it over medium-high heat. Lightly spray the pan with a cooking oil spray like olive or avocado oil to keep the cakes from sticking. Scoop out about a quarter cup of the egg salad mixture to form each small cake – don’t press them too tight or they won’t get that beautiful crisp on the outside. Add them to the hot skillet and fry for about 1 to 2 minutes until golden and crispy, then carefully flip and sear the other side for another minute. The goal is a nicely crisp exterior while keeping the cheese inside melty and soft, which is the hallmark of this Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe.

Step 3: Assemble and Serve

Once your cakes are perfectly crispy, remove them from the pan. I love to toast a slice of good-quality bread and spread a layer of creamy mashed avocado on it before topping with the warm egg salad cake. For an extra pop of flavor and heat, add some slices of fresh jalapeño on top. This combo gives you a fantastic balance of creaminess, spice, and crunch in every bite.

How to Serve Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe

A single slice of toasted bread sits in the center of a white plate with small green herb pieces scattered around. On top of the bread is a thick layer of cooked scrambled eggs mixed with small white chunks, showing a slightly browned and crispy texture on the edges. Three thin slices of green jalapeño peppers are neatly arranged on top of the eggs. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe truly shine, fresh garnishes are key. Chopped fresh herbs like parsley or cilantro work beautifully to add brightness. Thin slices of jalapeño add extra heat if you like to turn up the spice. A drizzle of extra sriracha or a squeeze of fresh lime juice can also lift the entire dish with fresh acidity.

Side Dishes

These crispy cakes pair wonderfully with lighter sides that complement but don’t overpower. A crisp green salad with a lemon vinaigrette or some simple roasted veggies keeps the meal balanced. For a heartier option, sweet potato fries or a quinoa salad with fresh herbs are fantastic choices that add texture and variety.

Creative Ways to Present

If you want to get a little fancy or festive, serve the egg salad cakes as bite-sized appetizers. Use small lettuce leaves as cups with a dollop of extra sriracha mayo on top for guests to grab and enjoy. You can also turn them into sliders by placing the cakes between mini brioche buns with avocado and jalapeño for a casual crowd-pleaser that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you have leftover egg salad that you didn’t pan fry, store it in an airtight container in the refrigerator. It will keep fresh for three to four days, making it easy to whip up crispy cakes whenever you want a quick snack or meal without starting from scratch.

Freezing

While these Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe are best enjoyed fresh, you can freeze the uncooked egg salad mixture for up to one month. When ready to eat, thaw it overnight in the fridge and then pan fry as usual. Avoid freezing the already cooked cakes as they lose their crisp texture.

Reheating

To bring back the crispy exterior when reheating cooked cakes, use a lightly oiled skillet on medium heat. Warm them for a couple of minutes on each side until hot and crisp again. Avoid microwaving to keep that satisfying crunch intact.

FAQs

Can I use other types of cheese instead of mozzarella?

Absolutely! While mozzarella gives that melty, mild texture, you can experiment with cheeses like cheddar for a sharper flavor or Monterey Jack for a bit of creaminess with some bite. Just choose something that melts well and complements the spice of the sriracha.

Is there a way to make this recipe vegan?

To make it vegan, try using mashed firm tofu in place of the eggs and vegan mayo instead of regular mayonnaise. Nutritional yeast can add a cheesy flavor instead of mozzarella. Keep in mind the texture will be different but still delicious.

How spicy is the dish with the sriracha?

The sriracha adds a gentle to moderate heat that tingles but doesn’t overwhelm. If you prefer more heat, feel free to increase the amount or add fresh chopped chili peppers. For less spice, simply reduce the sriracha or omit it.

Can I prepare the egg salad cakes ahead of time fully cooked?

While you can cook and store the cakes briefly, they’re best immediately eaten for that crispy texture. If making ahead, store the cooked cakes in the fridge and reheat in a skillet to regain crispness before serving.

What’s the best bread to serve with these egg salad cakes?

Choose a sturdy yet soft bread like sourdough or whole grain that can hold the cakes without getting soggy. Toasting the bread ensures it adds a crunchy base and balances the creamy egg salad.

Final Thoughts

Cooking up these Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe is such a joy because it turns simple, everyday ingredients into something truly special. Whether you make them for an easy lunch, a tasty snack, or a fun appetizer to impress friends, each bite delivers crispy, cheesy, and spicy excitement. I hope you fall in love with this recipe just like I have and keep coming back for that perfect comfort-meets-heat moment.

Crispy Egg Salad Cakes with Spicy Sriracha and Mozzarella Recipe