Description
Crispy Egg Salad is a spicy, creamy, and crunchy twist on classic egg salad. Hard-boiled eggs are mixed with mayo, sriracha, chives, and cheese, then pan-seared into crispy golden egg salad cakes.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tbsp mayonnaise
- ½ tbsp sriracha
- 2 tsp chives, chopped
- Salt, to taste
- Black pepper, to taste
- Oil spray, for frying
- Optional: bread, avocado, jalapeño for serving
Instructions
- Chop hard-boiled eggs and place in a mixing bowl.
- Mix eggs with mayonnaise, sriracha, chives, mozzarella, salt, and pepper.
- Heat a nonstick skillet over medium-high heat and lightly grease it.
- Scoop egg mixture into small portions and place in pan.
- Pan-fry 1–2 minutes per side until crispy and golden.
- Serve warm on toast with avocado and jalapeño if desired.
Notes
- Do not overcook or cheese may melt too much and break apart.
- Best eaten fresh and warm.
- Leftover egg mixture can be stored 3–4 days in fridge.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Breakfast, Snack
- Method: Pan-Fry
- Cuisine: American