Description
Crispy Egg Salad is a quick and flavorful twist on a classic, combining creamy eggs, melty cheese, and a hint of spice, pan-seared into golden, crispy bites perfect for lunch or a light meal.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or kewpie mayo)
- ½ tablespoon sriracha
- 2 teaspoons chives, finely chopped
- Kosher salt, to taste
- Black pepper, to taste
Optional for serving:
- Toasted bread
- Mashed or sliced avocado
- Jalapeño slices
Instructions
1. Mix the Egg Salad
Chop the hard-boiled eggs and place them in a mixing bowl. Add mayonnaise, sriracha, chives, mozzarella cheese, salt, and pepper. Mix until well combined.
2. Heat the Pan
Preheat a nonstick skillet over medium-high heat and lightly coat with oil spray.
3. Form and Cook
Scoop about ¼ cup of the mixture and place it onto the skillet as a small patty. Cook for 1–2 minutes until golden and crisp.
4. Flip Carefully
Gently flip the patty and cook for another 1 minute until the other side is crispy.
5. Serve
Place on toasted bread, add avocado and jalapeños if desired, and serve immediately.
Notes
Chill the mixture for 10–15 minutes if it feels too soft.
Avoid using too much mayonnaise to help patties hold together.
Let the first side fully crisp before flipping.
Best enjoyed fresh; leftovers can be stored (unfried) for up to 3–4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ cup)
- Calories: 74 kcal
- Sugar: 0.2 g
- Sodium: 292 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 0.4 g
- Fiber: 0.02 g
- Protein: 3 g
- Cholesterol: 16 mg