Description
This Crispy Egg Salad blends creamy hard-boiled eggs with crunchy edges, mozzarella cheese, and a hint of sriracha for a delightful twist on a classic dish.
Ingredients
Scale
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt and black pepper to taste
Instructions
- Mix the Egg Salad: In a large mixing bowl, combine your chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives. Gently mix everything together with a spatula until well-combined.
- Season to taste with kosher salt and cracked black pepper, adjusting the flavor to your liking.
- Pan Fry the Egg Salad: Heat your nonstick skillet over medium heat. Scoop a generous handful of the egg salad mixture into the skillet, gently pressing it down with the spatula to form a flat patty. Cook for about 3–4 minutes until the bottom is golden brown. Flip gently and cook the other side for an additional 3 minutes.
- Serve the Crispy Egg Salad warm on a slice of toasted bread, a bed of lettuce, or just on its own.
Notes
For best results, chill all ingredients before mixing. Make-ahead by preparing the salad a day in advance and frying just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 370mg