Crispy Egg Salad
A spicy twist on classic egg salad, featuring chopped hard-boiled eggs mixed with kewpie mayonnaise, sriracha, chives, and mozzarella cheese. Pan-fried into crispy “cakes” and served over toasted bread with avocado and jalapeño slices.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Salad
- Method: Pan Frying
- Cuisine: American
Ingredients
- 6 hard-boiled eggs, chopped small
- ½ cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1–2 tablespoons chives, chopped small
- ¼ teaspoon salt
- Cracked black pepper, to taste
- Olive oil spray (for pan frying)
- 1 slice bread (for serving)
- ½ avocado, sliced
- Jalapeño slices (optional, for garnish)
Instructions
- In a bowl, combine chopped hard-boiled eggs, shredded mozzarella, kewpie mayonnaise, sriracha, chopped chives, salt, and cracked black pepper. Mix well.
- Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.
- Scoop about ¼ cup of the egg mixture into the skillet, forming a small patty.
- Pan-fry for 1–2 minutes on each side until golden and crispy.
- Toast a slice of bread and layer with sliced avocado.
- Place the crispy egg salad patty on top and garnish with jalapeño slices if desired.
- Serve warm and enjoy immediately.
Notes
- For best results, do not overcrowd the pan; cook one patty at a time.
- Extra un-fried egg salad mixture can be stored in an airtight container in the refrigerator for 3–4 days. Pan fry as needed.
- This dish is best enjoyed immediately after cooking to maintain its crispiness.
Find it online: https://yumfamilyrecipes.com/crispy-egg-salad/
