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Crispy Egg Salad

Crispy Egg Salad with a Spicy Twist for Quick Lunches

Elevate your lunch with this Crispy Egg Salad recipe, featuring a spicy twist that delights with its flavor and crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 cakes
Course: Brunch
Cuisine: American
Calories: 74
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Mixture
  • 6 large hard-boiled eggs chopped finely
  • 1 cup shredded mozzarella cheese can substitute Swiss or cheddar
  • 1/2 cup mayonnaise Kewpie mayonnaise recommended
  • 2 tablespoons sriracha adjust for spice level
  • 2 tablespoons chives chopped
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon black pepper freshly cracked
For Serving
  • 1 large avocado mashed or sliced
  • 1/2 cup jalapeño slices adjust for spice level

Equipment

  • nonstick skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper. Mix gently until well incorporated.
  2. Heat a nonstick skillet over medium-high heat and lightly spray with oil. Scoop about 1/4 cup of the egg mixture into the skillet. Cook for 1-2 minutes until golden brown, then flip and cook for another minute.
  3. Toast a slice of bread until golden. Spread mashed or sliced avocado on the toasted bread, then place a warm egg salad cake on top. Garnish with jalapeño slices if desired. Serve warm.

Notes

For best results, chill the egg mixture for 30 minutes before frying to help the cakes hold together.