What is a chef's secret for the best egg salad?

Jammy eggs and good seasoning — that's really it. Slightly jammy yolks make the whole thing creamy without needing a ton of mayo, and acid like lemon zest keeps it from tasting flat. Don't over-mash. You want some texture in there.

Can I make spicy egg salad ahead of time?

Yes! The egg salad itself can be made a few hours in advance and kept refrigerated. Just wait to assemble until serving so the hash browns stay crisp.

Chili Crisp Egg Salad on Hash Brown Toasts

Chili Crisp Egg Salad on Crispy Hash Brown Toasts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jammy eggs mashed with mayo, chili crisp, shallot, and lemon zest — spooned over golden hash brown toasts instead of bread. Creamy, a little spicy, and ready in 30 minutes.

Author: Anca Toderic
Prep Time: 10 minutes
Cook Time: 20 min minutes
Total Time: 0 hours
Yield: 2-3 servings 1x

Ingredients

Scale

4 eggs
2-3 tablespoons mayonnaise
1 small shallot, finely diced
1/4 teaspoon lemon zest
1 tablespoon chili crisp, plus more for topping
1 tablespoon chopped parsley, cilantro, or chives
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
2-3 Leftover bacon slices (optional, but really good), chopped

For serving

Frozen hash browns (Trader Joe’s are our staple, but any work)
1 avocado, sliced
Extra herbs
Extra chili crisp

Cook Mode Prevent your screen from going dark

Instructions

Bake the hash browns at 425°F for about 15 minutes, turning halfway through, until deeply golden and crispy. Set aside.

crispy golden hash browns on baking sheet used as base for egg salad toast or easy brunch recipe

2. Meanwhile, bring a small pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for jammy centers, or up to 9 minutes for fully set yolks.

3. To peel easily, gently crack the egg and roll it on the counter until the entire shell is covered in small cracks. This loosens the membrane underneath so the shell peels off in larger strips instead of tiny stubborn pieces.

hand holding perfectly peeled hard-boiled egg with cracked shells for easy classic egg salad recipe

4. Add the peeled eggs to a shallow bowl. Add the mayonnaise, minced shallot, lemon zest, chili crisp, chopped herbs, a squeeze of lemon, salt, and pepper. Add bacon if using.

hard-boiled eggs topped with chili crisp, red onion, mayonnaise, and fresh herbs in blue bowl for spicy egg salad recipe

5. Mash everything together with a fork until creamy but still slightly textured.

soft boiled eggs with jammy yolk breaking open, topped with crispy bacon, chili crisp, mayonnaise, and fresh herbs in blue bowl for spicy egg salad recipe

6. Spoon the egg salad generously over the hot hash browns. Top with sliced avocado, more herbs, and another spoonful of chili crisp. Serve immediately while the hash browns are still crisp.

creamy homemade egg salad on crispy toast served on white plate for easy high protein breakfast or lunch recipe

Notes

Taste before adding salt — chili crisp and bacon both bring salt.
If you prefer fully set yolks, cook the eggs for 9–10 minutes instead.
The egg salad can be made a few hours ahead and refrigerated. Assemble just before serving so the hash browns stay crisp.
This works beautifully on thick buttered sourdough if you don’t have hash browns.
For extra richness, finish with a drizzle of good olive oil.

Find it online: https://thebuttertable.com/chili-crisp-egg-salad-hash-brown-toasts/