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Crispy Egg Salad

A delightful twist on traditional egg salad, featuring crispy textures and a hint of spice from sriracha, perfect for any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 6 hard-boiled eggs (chopped) These velvety eggs provide a creamy base, rich in protein, and full of flavor.
  • 1/2 cup shredded mozzarella cheese Adds a lovely, gooey element that perfectly complements the eggs.
  • 2 tablespoons mayonnaise For that essential creaminess; use kewpie mayo for an extra depth of flavor.
  • 1/2 tablespoon sriracha This introduces a mild heat, bringing a kick that elevates the entire dish.
  • 2 teaspoons chives (chopped small) Enhances freshness and adds a pop of vibrant green.
  • to taste Kosher salt Enhances all flavors.
  • to taste Black pepper Adds subtle warmth.

Method
 

Preparation
  1. Chop six hard-boiled eggs and place them in a large bowl.
  2. Gently combine the eggs with mayonnaise, sriracha, chopped chives, and shredded mozzarella cheese.
  3. Season with kosher salt and a few cracks of black pepper. Mix well until all ingredients are evenly combined.
Cooking
  1. Heat a nonstick skillet over medium-high heat and lightly spray with oil cooking spray.
  2. Once hot, scoop a dollop (about 1/4 cup) of the egg mixture onto the skillet and pan-fry for about 1-2 minutes.
  3. Carefully flip the egg salad and sear for an additional minute on the other side, ensuring the cheese doesn’t over melt.
Serving
  1. Toast a slice of your favorite bread. Optionally top with avocado.
  2. Place the crispy egg salad on top of the toasted bread and garnish with fresh jalapeño slices.
  3. Serve immediately while warm.

Notes

For an extra crunchy texture, add diced celery or bell peppers. Adjust spiciness by varying the sriracha amount. Use fresh herbs like dill or parsley for a different flavor profile.