Crispy Egg Salad
Pan-seared egg salad patties with golden crispy edges, melted mozzarella cheese, and a spicy kick from sriracha. Perfect for quick lunches or breakfast.
Equipment
- Nonstick skillet
- Mixing bowl
- Spatula
- 1/4 cup measuring cup
Ingredients
- 6 large eggs hard boiled and chopped
- 1/3 cup shredded low-moisture mozzarella cheese
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha sauce
- 2 tablespoons fresh chives finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- olive oil cooking spray for pan frying
Instructions
- Chop the hard boiled eggs into small pieces and add to a mixing bowl.
- Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt, and pepper to the bowl. Mix well until everything is thoroughly combined.
- Heat a nonstick skillet over medium-high heat. Spray lightly with olive oil cooking spray.
- Using a 1/4 cup measure, scoop portions of the egg mixture and place them in the hot pan. Do not overcrowd.
- Pan fry for 1-2 minutes without moving them until the edges begin to brown and crisp.
- Carefully flip each patty with a thin spatula and cook for 1 additional minute on the other side.
- Remove from heat immediately and serve warm over avocado toast or with your preferred sides.
Notes
- Use low-moisture mozzarella for best results. High-moisture cheese makes the mixture too wet.
- Don't overcrowd the pan. Cook in batches if necessary.
- Store unfried egg salad mixture in an airtight container in the refrigerator for 3-4 days.
- Pan fry portions fresh as needed for best texture.
- Adjust sriracha to taste or omit for a mild version.