Description
Crispy Egg Salad features chopped hard-boiled eggs, creamy mayonnaise, spicy sriracha, mozzarella, and chives, pan-seared into crispy little cakes. Perfect for a quick breakfast, brunch, or gourmet toast topping.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or kewpie mayo)
- ½ tablespoon sriracha
- 2 teaspoons chives, finely chopped
- Kosher salt, to taste
- Black pepper, freshly cracked, to taste
- Olive or avocado oil spray for pan-frying
- Optional: sliced or mashed avocado, jalapeño slices, toast for serving
Instructions
- Mix chopped eggs, mayonnaise, sriracha, chives, shredded mozzarella, salt, and pepper in a bowl.
- Heat nonstick skillet over medium-high heat and lightly spray with oil.
- Place ~¼ cup of egg mixture onto skillet. Pan-fry 1–2 minutes until bottom is golden, carefully flip, and cook 1 additional minute.
- Toast bread, add avocado layer, top with crispy egg salad cakes and jalapeños if desired.
- Serve immediately while warm and crispy.
Notes
- Do not overcook; cheese will melt too much and cakes may stick.
- Best served immediately for maximum crispiness.
- Adjust sriracha for preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Breakfast, Brunch, Snack
- Method: Pan-Frying
- Cuisine: American Fusion