Description

Crispy Egg Salad is a delightful twist on the classic egg salad, combining chopped hard-boiled eggs, creamy mayonnaise, spicy sriracha, chopped chives, and shredded mozzarella cheese. The mixture is shaped into small cakes and pan-seared to achieve a crispy, golden exterior while keeping the inside soft and flavorful. Perfectly seasoned with kosher salt and black pepper, these savory cakes are served warm on toasted bread with avocado and jalapeños for a deliciously satisfying lunch.

Ingredients

Egg Salad Mixture

6 hard-boiled eggs, chopped
½ cup shredded mozzarella cheese
2 tablespoons mayonnaise (kewpie mayonnaise optional)
½ tablespoon sriracha
2 teaspoons chopped chives
Kosher salt, to taste
Freshly cracked black pepper, a few turns

For Cooking

Olive or avocado oil cooking spray

To Serve

Toast slices of bread
Sliced or mashed avocado
Jalapeño slices

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Instructions

Mix the Egg Salad: Chop the six hard-boiled eggs and place them into a mixing bowl. Add the mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir everything together until well combined, ensuring the ingredients are evenly distributed.
Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray. Using a spoon, scoop about ¼ cup of the egg salad mixture and form it into a small cake. Carefully place the cake onto the hot skillet. Cook for 1-2 minutes until the bottom is golden and crispy, then carefully flip and cook for an additional 1 minute on the other side. Avoid overcooking to prevent the cheese from melting too much and making the cakes difficult to flip.
Assemble: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the warm, crispy egg salad cake onto the avocado layer. Add a few slices of jalapeño for a spicy kick if desired. Serve warm immediately for the best taste and texture.

Notes

Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.
Use kewpie mayonnaise for a slightly richer, creamier flavor.
Adjust the amount of sriracha to control the heat level.
Serve immediately after frying for the crispiest texture.