Crispy Egg Salad Cakes (Printable Version)
# What You’ll Need:
01 -
6 hard-boiled eggs, chopped
02 -
½ cup shredded mozzarella cheese
03 -
2 tablespoons mayonnaise (option to use kewpie mayonnaise)
04 -
½ tablespoon sriracha
05 -
2 teaspoons chives, chopped small
06 -
Kosher salt, to season
07 -
Black pepper (a few turns of cracked black pepper)
# Steps to Follow:
01 -
Chop six hard-boiled eggs and add them to a bowl. Combine the eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix well.
02 -
Heat a nonstick skillet over medium-high heat. Lightly spray it with olive or avocado oil cooking spray. Add about 1/4 cup of the egg mixture onto the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. Avoid overcooking as the cheese may become too melted, making the mixture hard to transfer.
03 -
Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.
# Additional Notes:
01 -
Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.