Description
This Crunchy Egg Salad features a unique twist on the classic egg salad by incorporating shredded mozzarella and a hint of sriracha, then pan-frying it to create a crispy, creamy, and delicious texture. Perfectly served on toasted bread with avocado and jalapeño slices for a satisfying and flavorful meal that’s quick to make and sure to go viral.
Ingredients
Scale
Egg Salad Mixture
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use Kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, a few turns of cracked black pepper
For Cooking
- Olive or avocado oil cooking spray
For Serving
- 1 slice of toasted bread
- Sliced or mashed avocado
- Jalapeño slices
Instructions
- Mix the Egg Salad: Chop six hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Stir the mixture well until all ingredients are thoroughly combined.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat and lightly spray it with olive or avocado oil cooking spray. Spoon about 1/4 cup of the egg mixture onto the hot pan. Pan-fry for 1 to 2 minutes until the bottom is crispy, then carefully flip and cook for an additional minute on the other side. Avoid overcooking to prevent the cheese from melting too much, which can make flipping difficult.
- Assemble: Toast a slice of bread and spread a layer of sliced or mashed avocado on top. Place the crispy egg salad patty on the avocado and garnish with a few slices of jalapeño. Serve immediately while warm for the best taste and texture.
Notes
- Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.
- The cooking spray prevents sticking and ensures even crisping without excess oil.
- Using Kewpie mayonnaise adds a subtle sweetness and creaminess, but regular mayonnaise works well too.
- For a spicier kick, increase the sriracha or add more jalapeño slices.
