Description
A delightful twist on a classic egg salad, combining creamy goodness with a crispy texture perfect for sandwiches or wraps.
Ingredients
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (option to use kewpie mayonnaise)
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt (to season)
- Black pepper (few turns of cracked black pepper)
Instructions
- In a large bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, chives, kosher salt, and black pepper. Stir everything together until well mixed.
- Heat a non-stick skillet over medium heat. Once hot, scoop portions of the egg salad into the skillet. Flatten each scoop slightly to form pancakes. Cook for 3-4 minutes or until the bottom is golden and crispy, then flip and cook for another 2-3 minutes.
- Remove the crispy egg salad from the skillet and place it on a plate. Serve warm or let it cool slightly before using it in sandwiches or wraps.
Notes
For added texture, try adding finely chopped celery or bell peppers. Adjust the amount of sriracha based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American