Crispy Egg Salad
A delightful twist on a classic dish, this creamy and crispy egg salad is perfect for quick lunches or light dinners.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, chopped Use fresh eggs for the best texture.
- ½ cup shredded mozzarella cheese Can substitute with shredded cheddar cheese.
- 2 tablespoons mayonnaise Option to use kewpie mayonnaise.
- ½ tablespoon sriracha Adjust to your spice preference.
- 2 teaspoons chives, chopped small Fresh chives add flavor but can substitute with green onions.
- to taste dash Kosher salt Season according to your taste.
- few turns cracks black pepper Freshly cracked for the best flavor.
Instructions
Preparation
- In a bowl, combine the chopped eggs, mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper to taste. Stir everything together until well mixed.
Cooking
- Heat a non-stick skillet over medium heat. Scoop out your egg salad mixture and place it in the skillet. Cook for a few minutes until the edges become golden and crispy.
Assembly
- Once crispy, remove from the skillet. You can serve it on toasted bread for a sandwich or enjoy it in a bowl with your favorite toppings.
Notes
To store leftovers, keep in an airtight container in the fridge. Lasts for about 3-4 days. For freezing, omit cheese and mayo, and add fresh after thawing.