Description
A delightful twist on traditional egg salad, featuring crispy bits and a savory kick, perfect for sandwiches, picnic lunches, or snacks.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (kewpie mayonnaise works great for extra creaminess)
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt (to taste)
- A few turns of cracked black pepper
Instructions
- In a large bowl, combine the chopped eggs, mozzarella cheese, mayonnaise, sriracha, and chives. Season with kosher salt and black pepper. Mix until well combined.
- Preheat a non-stick skillet over medium heat. Spoon portions of the egg mixture into the skillet, flattening them slightly. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Serve on toasted bread, in lettuce wraps, or as a topping for crackers.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Experiment with spices like paprika or garlic powder for extra flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pan Frying
- Cuisine: American