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Crispy Egg Salad

Crispy egg salad with a creamy, chunky chopped-egg base topped by a golden crispy fried egg and a runny yolk. Served on deeply golden toasted sourdough with fresh dill, chives, and a 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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the crispy egg salad base
  1. Mix the chopped hard-boiled eggs with mayonnaise, Dijon mustard, chives, dill, garlic powder, salt, and black pepper until combined but still chunky. Stop mixing as soon as the eggs look evenly coated and textured.
Toast the bread
  1. Toast the sourdough or bread until deeply golden. You should see a crisp, browned surface with edges that feel firm.
Build and finish with fried eggs
  1. Spread a generous layer of egg salad on the toast, keeping the topping mound-like so it holds shape. Aim for coverage thick enough to support the fried egg on top.
  2. Fry two eggs in a hot skillet with oil or butter until the whites are set and crispy at the edges while the yolk stays runny. Cook about 3 to 5 minutes and look for bubbly, lightly browned lacy edges on the whites.
  3. Top each egg salad toast with a crispy fried egg and a drizzle of hot sauce. Use a light hand so the yolk remains visible and the hot sauce adds a glossy finish.

Notes

For best texture, keep the egg salad chunky and toast the bread right before serving so it stays crisp under the topping. Refrigerate leftover egg salad (without the fried eggs) in an airtight container for up to 3 days; freeze is not recommended for the salad. For a lighter option, use mayonnaise made with olive oil or swap to light mayonnaise to reduce calories while keeping the creamy bind.