One back-to-school sandwich that always seems to get more flak than the others is the Egg salad sandwich. At its most basic level, the filling is a simple combo of Egg and mayo that could use some excitement. This take on the school lunch classic gives the humble egg salad a flavor-packed spin on its head.
These Spicy Fried Egg Salad Bombs, made in conjunction with the Incredible Egg, add texture and a spicy kick to the nostalgic Egg salad. Frying the Egg salad adds a layer of crunch and texture, further elevating the school lunch staple. As a fun visual, the actual yolks and whites of the Eggs have also been separated within the bombs, so if you slice into one lengthwise, it looks like an actual Egg on the inside.
This recipe is a fun way to get creative with hard-boiled Eggs and Egg salad, but also takes the taste to the next level with spices and herbs, including cayenne and parsley. Served with a creamy, spicy aioli, it’ll make for a great potluck food, or something to take on the go for lunch at school or work.
To create these Spicy Fried Egg Salad Bombs for yourself, peep the recipe below.
1 tablespoon flour
1 ½ tablespoons mayonnaise
1 tablespoon cayenne
½ teaspoon cayenne [pepper, ground
Salt, to taste]
½ teaspoon onion powder
½ teaspoon dried parsley
1 pinch black pepper
1 cup panko breadcrumbs
For the aioli
½ cup mayonnaise
1 teaspoon ground cayenne pepper
Juice from ½ lemon
Servings: 2 (makes approximately 8 balls total)
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Bring small pot of water to a boil and gently submerge 8 Eggs (the last Egg will be used for the Egg wash). Set timer for exactly 15 minutes. Rapidly pull Eggs from pot once time is up.
Transfer Eggs into a bowl of ice water and allow Eggs to cool. Peel Eggs when cooled and separate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the Egg whites.
Fold the flour, black pepper, and ½ teaspoon of the Cayenne pepper into the bowl containing the Egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed.
Fold the mayonnaise, 1 tablespoon of cayenne pepper, onion powder, parsley, and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a ¼ tsp of flour to help it set up.
Grab a spoonful of the yolk mixture and roll into a 1-inch ball. Then, cover the ball with the Egg white mixture. To do this, first flatten the Egg white mixture in your hand until it is ¼ – ½ inch thick, and then form around the yolk ball. Place completed bombs onto a baking sheet lined with parchment paper. Place sheet pan in the freezer for 15-20 minutes to chill.
While your Egg bombs cool, crack your last Egg into a bowl and add 1 tablespoon water. Whisk together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl.
To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and ½ teaspoon of cayenne pepper. Set aside.
Remove bombs from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the bombs into the Egg mixture, and then place them into the Panko bowl. Using your other hand, roll the bomb around in Panko and then place on another sheet tray. Continue the process until done.
Heat your deep fryer or large pot with oil to 350° F. Place bombs in a deep fryer for 2-3 minutes, or until outside is golden brown. Serve!
Created in partnership with The Incredible Egg.