Description
A warm and crispy twist on classic egg salad, featuring golden pan-seared edges and a creamy, cheesy interior with a hint of spice. Perfect for a quick, satisfying meal or snack.
Ingredients
6 hard-boiled eggs, chopped
1/2 cup shredded mozzarella cheese
2 tablespoons mayonnaise
1/2 tablespoon sriracha
2 teaspoons chives, finely chopped
Kosher salt, to taste
Black pepper, to taste
Instructions
- Place the chopped hard-boiled eggs in a mixing bowl.
- Add mayonnaise, sriracha, chives, shredded mozzarella cheese, kosher salt, and black pepper. Mix until well combined.
- Heat a nonstick skillet over medium-high heat and lightly coat with cooking spray.
- Scoop about 1/4 cup of the egg mixture and place it onto the skillet, forming a small mound.
- Cook for 1–2 minutes until the bottom is golden and crispy.
- Carefully flip and cook for another 1 minute until lightly crisped on the other side.
- Serve warm on toasted bread with avocado and optional jalapeño slices.
Notes
Swap mozzarella with cheddar, gouda, or pepper jack for different flavor profiles.
Add chili flakes or extra sriracha for more heat.
Mix in diced celery or green onions for added crunch.
Replace part of the mayonnaise with Greek yogurt for a lighter option.
Store uncooked egg mixture in the refrigerator for up to 4 days.
Pan fry fresh portions for best texture instead of reheating cooked patties.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 255 mg
