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, mayonnaise, spicy sriracha, chopped chives, shredded mozzarella cheese, kosher salt and black pepper. Mixed and portioned out into small egg salad “cakes” then pan seared 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 nonstick skillet

Ingredients

6 hard-boiled eggs chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise option to use kewpie mayonnaise
½ tablespoon sriracha
2 teaspoons chives chopped small
kosher salt to season
black pepper few turns of cracked black pepper

Instructions

How to Make Crispy Egg Salad

Mix the Egg Salad

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

Pan Fry the Egg Salad

Heat a nonstick skillet over medium high heat. Lightly spray it with olive or avocado oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture onto 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 melted and they will be hard to transfer from the pan.

Assemble

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

Video

Notes

Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.

Nutrition