Crispy Egg Salad
A crunchy twist on traditional egg salad featuring melty mozzarella, zippy sriracha, and golden, pan-fried patties for a satisfying texture.
Ingredients
Key Ingredients
- 6 hard-boiled eggs, peeled and ready Essential for classic egg salad texture
- ½ cup shredded mozzarella cheese Adds creaminess and hints of gooeyness when pan-fried
- 2 tablespoons mayonnaise Brings richness; substitute plain Greek yogurt for a lighter version
- ½ tablespoon sriracha Adjust to taste for more or less heat
- 2 teaspoons chives, finely chopped For freshness and color
Instructions
Preparation
- Start with peeled, chopped hard-boiled eggs.
- In a medium bowl, combine chopped eggs, mayonnaise, sriracha, chives, salt, and pepper. Taste and adjust seasoning.
- Fold in shredded mozzarella until the mixture holds together.
- Using a spoon or your hands, form small patties (6 small or 3 larger) about ¾–1 inch thick.
Cooking
- Heat 1–2 tablespoons of neutral oil or butter in a nonstick skillet over medium heat.
- Add the patties and cook for 3–4 minutes per side, pressing lightly, until the edges are golden and mozzarella has melted.
- Transfer to a paper towel-lined plate for 1 minute to remove excess oil.
Serving
- Serve warm or at room temperature with your favorite bread or greens.
Notes
Make ahead by mixing egg salad filling and refrigerating (without cheese) for extra crisp when pan-frying later. For a twist, consider swapping ingredients such as adding mashed avocado instead of mayo, or swapping sriracha for curry powder.