Crispy Egg Salad
A delightful take on the classic egg salad, Crispy Egg Salad features a wonderful crunch and is packed with flavor, making it perfect for quick lunches or picnics.
Ingredients
Main Ingredients
- 6 hard-boiled eggs (chopped) Ensure they are fully cooled before chopping.
- ½ cup shredded mozzarella cheese You can substitute with cheddar or feta for different taste.
- 2 tablespoons mayonnaise Option to use kewpie mayonnaise.
- ½ tablespoon sriracha Adjust based on desired heat level.
- 2 teaspoons chives (chopped small) Fresh chives are recommended.
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Instructions
Preparation
- In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well blended.
Cooking
- Heat a non-stick skillet over medium heat. Add a little oil or butter to the pan. Once hot, spoon the egg salad mixture into the skillet. Flatten it slightly with a spatula and let it cook for 3-4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove from heat.
Serving
- Serve the crispy egg salad on toasted bread, in a wrap, or as a topping for greens. You can also enjoy it on its own!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. It’s best to eat it sooner rather than later for the best texture and flavor. Avoid freezing as it may change the consistency.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 3gProtein: 15gFat: 16gSaturated Fat: 5gSodium: 300mgSugar: 1g
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