Description
A delightful blend of creamy egg salad with a crispy twist, perfect for sandwiches or standalone enjoyment.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (kewpie mayonnaise is an option)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to taste
- Cracked black pepper, to taste
Instructions
- In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chives. Gently fold until well combined.
- Heat a non-stick skillet over medium heat and scoop portions of the egg salad mixture into the pan. Cook for 2–3 minutes on one side until golden, then flip and cook for another 2–3 minutes.
- Remove from heat, and serve on a bed of greens or between slices of bread. Garnish with extra chives if desired.
Notes
For added flavor, consider using kewpie mayonnaise. You can also spice it up with a pinch of smoked paprika or garlic powder.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, crispy salad, summer recipe, easy recipe, vegetarian salad
