Crispy Egg Salad
A fun twist on classic egg salad featuring crispy textures and savory flavors, perfect for sandwiches or appetizers.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Instructions
Mix the Egg Salad
- In a large bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives. Season with kosher salt and cracked black pepper to taste. Stir gently until well mixed.
Pan Fry the Egg Salad
- Heat a non-stick skillet over medium heat. Once hot, spoon portions of the egg salad mixture into the skillet. Flatten them slightly to form small patties. Cook until golden brown and crispy, about 3-4 minutes on each side.
Assemble
- Once cooked, remove the crispy egg salad from the skillet and place it on a paper towel to drain any excess grease. You can serve them as is, on toast, or in a sandwich.
Notes
Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 3 days for optimal taste and texture. Reheat in a skillet for a few minutes for crispy texture.