Description
This Crispy Egg Salad turns classic egg salad into a warm, pan-seared dish with golden edges, creamy seasoning, and a little spicy heat. Serve it on toast with avocado and jalapeño for an easy meal that feels fresh and satisfying.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons mayonnaise, or Kewpie mayonnaise if preferred
- 1/2 tablespoon sriracha
- 2 teaspoons chives, finely chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
- Toasted bread, avocado, and jalapeño, for serving
Instructions
- Chop the hard-boiled eggs and place them in a mixing bowl.
- Add the mayonnaise, sriracha, chives, shredded mozzarella, kosher salt, and black pepper to the bowl.
- Stir everything together until the mixture is evenly combined and thick enough to hold its shape.
- Heat a nonstick skillet over medium-high heat. Lightly coat the pan with olive or avocado oil cooking spray just before cooking.
- Spoon about 1/4 cup of the egg mixture into the hot skillet for each portion. Gently shape it into a small mound or patty.
- Pan-fry the egg mixture for 1 to 2 minutes on the first side, then carefully flip it and cook for about 1 more minute on the second side. Work quickly so the cheese does not melt too much and make the patties hard to transfer.
- Toast a slice of bread and top it with mashed or sliced avocado.
- Place the warm Crispy Egg Salad on the toast and finish with a few slices of jalapeño.
- Serve immediately while hot and crisp.
Notes
- Store any uncooked egg salad mixture in an airtight container in the refrigerator for 3 to 4 days.
- Fry only the amount you plan to eat right away so the texture stays crisp.
- If you want a milder version, reduce or omit the sriracha.
Nutrition
- Serving Size: 1 serving
- Calories: 74kcal
- Sugar: 0.2g
- Sodium: 292mg
- Fat: 7g
- Carbohydrates: 0.4g
- Fiber: 0.02g
- Protein: 3g
- Cholesterol: 16mg