Description
Have you ever tried Crispy Egg Salad? This spicy, cheesy twist on classic egg salad is mixed, shaped into small cakes, and pan seared to crispy perfection. Perfect for toast, brunch, or a high-protein snack.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, a few turns of cracked black pepper
Instructions
- Mix the Egg Salad: Chop six hard-boiled eggs and add them to a bowl. Combine 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 with olive or avocado oil cooking spray. Add 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. Do not overcook or the cheese will melt too much and make flipping difficult.
- 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 immediately.
Notes
- Best enjoyed immediately while crispy.
- Use avocado oil spray for a higher smoke point.
- Adjust sriracha for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fry
- Cuisine: American