Description
This Crispy Egg Salad transforms classic egg salad into golden, pan-seared cakes with a crispy exterior and creamy, cheesy center. Perfect for breakfast, lunch, or a light dinner, it’s quick, flavorful, and easy to customize.
Ingredients
6 hard-boiled eggs, chopped
1/2 cup shredded mozzarella cheese
2 tablespoons mayonnaise (or Kewpie mayonnaise)
1/2 tablespoon sriracha
2 teaspoons chives, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
Olive or avocado oil cooking spray, for the skillet
Toasted bread, for serving (optional)
Sliced or mashed avocado, for serving (optional)
Sliced jalapeño, for serving (optional)
Instructions
- Place the chopped hard-boiled eggs in a mixing bowl.
- Add the mozzarella cheese, mayonnaise, sriracha, chopped chives, kosher salt, and black pepper. Stir until well combined.
- Heat a nonstick skillet over medium-high heat and lightly coat it with olive or avocado oil cooking spray.
- Scoop about 1/4 cup of the egg mixture into the skillet and gently shape it into a small patty.
- Cook for 1 to 2 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the patty and cook for about 1 more minute until the second side is lightly crisp.
- Avoid overcooking to keep the cheese from melting excessively and making the patties difficult to handle.
- If serving on toast, top toasted bread with sliced or mashed avocado, place a crispy egg salad patty on top, garnish with sliced jalapeños if desired, and serve immediately.
Notes
Use cheddar, Monterey Jack, pepper jack, or Swiss cheese instead of mozzarella for a different flavor.
Add finely diced red onion, fresh parsley, or dill for extra flavor and texture.
Increase the sriracha or substitute your favorite hot sauce for more heat.
Serve over mixed greens or avocado slices for a lower-carb option.
Prepare the egg mixture ahead of time and cook the patties just before serving.
Store uncooked egg salad in an airtight container in the refrigerator for 3 to 4 days.
Reheat cooked patties in a skillet until warmed through and crispy. Avoid microwaving to preserve texture.
Freezing is not recommended, as the texture of the eggs and mayonnaise may change after thawing.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 235 mg
