Crispy Egg Salad

4.50 from 6 votes

Have you ever tried Crispy Egg Salad? If not, I’m going to put you on to the most delicious recipe. This spicy combination includes, chopped hard boiled eggs, kewpie mayonnaise, spicy sriracha, chopped chives, shredded mozzarella cheese, salt and black pepper. Mixed and portioned out into small egg salad “cakes” then pan fried to crispy perfection.

Prep Time20

Cook Time3

Total Time23

Course: Lunch

Cuisine: American

Servings: servings

Calories: 74kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 mixing bowl
1 non-stick skillet

Ingredients

6 hard-boiled eggs chopped small
½ cup shredded mozzarella cheese
2 tablespoons kewpie mayonnaise
1 tablespoon sriracha
1-2 tablespoons chives chopped small
¼ teaspoon salt
black pepper few turns of cracked black pepper

Instructions

How to Make Crispy Egg Salad

Mix the Egg Salad

Chopped six hard boiled eggs into small pieces and add it to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt and cracked black pepper. Mix well.

Pan Fry the Egg Salad

Heat a non-stick skillet over medium high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. It’s important not to pan fry the egg salad for too long otherwise the cheese will get too melty and they will be hard to pick up.

Assemble

Toast a slice of bread and add a layer of sliced avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.

Video

Nutrition