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–+ servings
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 Nutrition 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.

Nutrition

Serving: 1cakeCalories: 74kcalCarbohydrates: 3gProtein: 5gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 275mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 4mgCalcium: 150mgIron: 1mg

Notes

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

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