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Crispy Egg Salad

A delightful and satisfying dish featuring crispy edges and creamy texture, perfect for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs, perfectly chopped Provides a rich and hearty base.
  • ½ cup shredded mozzarella cheese Adds creaminess and slight stretch.
  • 2 tablespoons mayonnaise Kewpie mayonnaise recommended for extra flavor.
  • ½ tablespoon sriracha Adds a delightful kick.
  • 2 teaspoons chopped chives Provides a fresh aromatic note.
  • to taste kosher salt Season according to preference.
  • to taste cracked black pepper Adds a lovely warmth.

Method
 

Preparation
  1. Chop the hard-boiled eggs finely and place them in a large mixing bowl.
  2. Gently fold in the mayonnaise until the eggs are well-coated and creamy.
  3. Add the sriracha, chopped chives, and shredded mozzarella cheese to the bowl.
  4. Sprinkle in kosher salt and cracked black pepper to taste.
  5. Mix everything well until it's evenly blended, taking care not to mash the eggs too much.
Cooking
  1. Heat a nonstick skillet over medium-high heat and lightly spray it with cooking spray.
  2. Take a dollop of the egg mixture (about ¼ cup) and place it onto the hot skillet.
  3. Pan-fry for 1-2 minutes until the bottom is golden and crispy, then flip to sear the other side for about a minute.
  4. Ensure not to cook too long to prevent excessive melting of cheese.
Serving
  1. Toast a slice of bread until golden.
  2. Spread a layer of sliced or mashed avocado on the toasted bread.
  3. Top with the crispy egg salad and slices of fresh jalapeño.
  4. Serve warm and enjoy immediately.

Notes

Consider adding a sprinkle of smoked paprika or diced bell peppers for variations. Use different types of cheese for a change in taste. Serve alongside a drizzle of your favorite dressing for a gourmet touch.