Crispy Egg Salad
A delightful twist on traditional egg salad, featuring a creamy mixture of eggs and cheese, pan-fried for a crispy exterior.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, chopped Ensure they are cooked to the right consistency—firm but not overcooked.
- ½ cup shredded mozzarella cheese Can be substituted with cheddar or pepper jack.
- 2 tablespoons mayonnaise Kewpie mayonnaise is a fantastic option.
- ½ tablespoon sriracha Adjust according to your spice preference.
- 2 teaspoons chives, chopped small
- to taste Kosher salt To season.
- to taste Cracked black pepper Just a few turns.
Instructions
Preparation
- In a bowl, combine the chopped hard-boiled eggs and shredded mozzarella cheese.
- Add mayonnaise and sriracha, then mix until fully incorporated.
- Stir in the chopped chives, seasoning with kosher salt and cracked black pepper to taste.
Cooking
- Heat a skillet over medium heat and lightly grease with oil or butter.
- Add the egg salad mixture to the pan, pressing it down gently with a spatula.
- Cook for about 3-4 minutes until the bottom turns golden brown, then carefully flip to cook the other side for an additional 3-4 minutes.
- Once both sides are crispy, remove from the skillet and let it cool slightly before serving.
Notes
This dish is delicious on its own, but can be creatively served on toasted bread or bagels. For a lighter option, serve it over a bed of fresh greens drizzled with vinaigrette.