Description
A delicious twist on classic egg salad, featuring crispy patties and a blend of creamy and spicy flavors.
Ingredients
Scale
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (to taste)
Instructions
- Boil your eggs. Place them in a pot, cover with cold water, and bring it to a boil. Cover the pot, turn off the heat, and let them sit for about 10-12 minutes.
- Prepare the eggs. Once cooled, peel and chop them into small pieces.
- Mix the base. In a mixing bowl, combine chopped eggs, shredded mozzarella, and mayonnaise. Stir gently.
- Add in the sriracha, chopped chives, kosher salt, and black pepper. Stir again to combine.
- Get crispy. Heat a nonstick pan over medium heat. Form half of the egg salad into small patties and cook until golden.
- Plate up. Serve the crispy patties on fresh greens or whole grain bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Adjust seasoning to taste and feel free to explore variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 370mg
Keywords: egg salad, crispy egg salad, sandwich recipe