Description
A delightful twist on traditional egg salad featuring crispy, pan-fried hard-boiled eggs and creamy mozzarella, infused with fresh chives and a hint of sriracha.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (or kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, to taste
Instructions
- In a large mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, chopped chives, and a good pinch of kosher salt. Gently fold until well combined.
- Heat a non-stick skillet over medium heat. Scoop spoonfuls of the egg mixture into the skillet, flatten slightly, and cook for about 3-4 minutes until golden and crispy. Flip and repeat on the other side.
- Serve warm on toasted bread or lettuce leaves, garnished with extra chives or black pepper if desired.
Notes
Always use fresh, high-quality eggs for the best flavor. Prepare salad a day in advance for flavors to meld. Avoid overcrowding the skillet when frying for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, crispy salad, brunch, vegetarian, easy recipes