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Crispy Egg Salad

Crispy egg salad with chopped hard-boiled eggs mixed into a creamy, still-chunky filling, then topped with a golden crispy fried egg. Served on deeply toasted sourdough with fresh dill and chives and a quick hot sauce drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy egg salad
  • 6 large hard-boiled eggs peeled and chopped
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh chives chopped
  • 1 tbsp fresh dill chopped
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
Topping and serving
  • 2 fried eggs for topping, cooked crispy
  • 1 toasted sourdough or bread for serving
  • hot sauce for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the egg salad
  1. In a bowl, mix the chopped large hard-boiled eggs with mayonnaise, Dijon mustard, fresh chives, fresh dill, garlic powder, salt, and black pepper until combined but still chunky.
Toast and fry
  1. Toast the toasted sourdough or bread until deeply golden.
  2. Heat a hot cast iron skillet with oil or butter and fry the fried eggs until the whites are set and crispy at the edges, about 4 to 6 minutes, so the yolk is still runny.
Assemble
  1. Spread a generous layer of crispy egg salad on the toast.
  2. Top each egg salad toast with a crispy fried egg and drizzle hot sauce right before serving.

Notes

Pro tip: keep the egg salad chunky by folding gently—over-mixing makes it taste flat and reduces the contrast with the crisp edges of the fried egg. Store assembled toasts only briefly; refrigerate leftover crispy egg salad in a sealed container for up to 3 days, then re-toast bread and fry fresh eggs when ready. Freezing isn’t recommended for the texture. If you want a lighter version, swap mayonnaise for Greek yogurt (use the same amount) while keeping the herbs and seasonings.