Crispy Egg Salad

Crispy Egg Salad is a quick and tasty twist on traditional egg salad, featuring chopped hard-boiled eggs, cheese, mayo, sriracha, and chives, pan-fried for a delightful crunch.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Lunch, Salad, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

Main Ingredients

6 pieces hard-boiled eggs, chopped Use dry, cold eggs for better texture.
½ cup shredded mozzarella cheese Can substitute with cheddar or feta.
2 tablespoons mayonnaise Kewpie mayonnaise can be used for a richer taste.
½ tablespoon sriracha Adjust to taste for spice level.
2 teaspoons chives, chopped small Fresh chives enhance the flavor.
to taste kosher salt Season according to preference.
to taste black pepper Freshly cracked black pepper recommended.

Method

Preparation

Mix the chopped eggs with mozzarella cheese, mayonnaise, sriracha, and chives in a bowl. Season with salt and pepper.

Cooking

Heat a non-stick pan over medium heat. Add a little oil or butter.
Spoon the egg mixture into the pan and press it down gently. Allow it to fry until the bottom is golden and slightly crispy.
Flip to crisp the other side, if desired.
Remove from the pan and break into pieces.

Serving

Serve warm or at room temperature on toasted bread, in a wrap, over greens, or with crackers.
Add sliced tomato or lettuce for extra freshness.

Notes

Store leftovers in an airtight container in the fridge. Consume within 2-3 days for the best taste. Reheat gently in a pan to retain crispness, or serve cold.