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Crispy Egg Salad

Crispy egg salad with a creamy, chunky filling topped by a golden crispy fried egg. Toasted sourdough and fresh dill-chives make this upgraded egg salad feel crunchy and fresh with every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy egg salad
  • 6 large hard-boiled eggs (peeled and chopped) Use chilled eggs for easier chopping.
  • 2 fried eggs (for topping) Fry until whites are set and crisp at the edges.
  • 3 tbsp mayonnaise For creamy, chunky texture.
  • 1 tsp Dijon mustard Adds tang without thinning.
  • 1 tbsp fresh chives (chopped) Fold into the salad for bright oniony flavor.
  • 1 tbsp fresh dill (chopped) Use for a classic herb profile.
  • 0.5 tsp garlic powder Seasoning for savory depth.
  • 0.25 tsp salt To taste; start with a small amount.
  • 0.25 tsp black pepper To taste; freshly cracked if possible.
  • 1 toasted sourdough or bread Serves as the crunch base.
  • 1 hot sauce Drizzle just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the egg salad
  1. Combine the chopped hard-boiled eggs with mayonnaise, Dijon mustard, chives, dill, garlic powder, salt, and black pepper, then mix until fully combined but still chunky. Keep the mixture thick so it holds up on toast.
Toast the bread
  1. Toast the sourdough (or bread) until deeply golden, then set aside to prevent sogginess. Aim for crisp edges and a sturdy center.
Fry the topping eggs
  1. Heat a hot skillet with oil or butter over medium-high heat, then fry the two eggs until the whites are set and crisp at the edges while the yolk stays runny. Look for bubbling and browning around the outer whites for the crispy effect.
Assemble
  1. Spread a generous layer of egg salad on each toast. Use enough to mound slightly so the topping egg stays centered.
Finish and serve
  1. Top each toast with a crispy fried egg and drizzle with hot sauce. Serve immediately so the yolk stays runny and the toast stays crisp.

Notes

Pro tip: chop hard-boiled eggs fairly chunky for the best crunchy-yet-creamy texture. Store leftover egg salad covered in the refrigerator for up to 3 days; assemble toast fresh for crispness. Freezing is not recommended because the mayo-based texture can break after thawing. For a lighter version, swap half (or all) of the mayonnaise for plain Greek yogurt while keeping the chunkiness with the same egg amounts.