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Crunchy Crispy Egg Salad

This Crunchy Crispy Egg Salad offers a delightful twist on the classic recipe with a golden, crispy exterior and creamy, flavorful interior, perfect for lunch, a picnic, or a light dinner.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces hard-boiled eggs, chopped
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons mayonnaise Can substitute with Greek yogurt for a healthier version
  • ½ tablespoon sriracha Adjust quantity to taste
  • 2 teaspoons fresh chives, chopped small For garnish and flavor
  • Kosher salt, to taste
  • Black pepper, a few turns of cracked black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, and sriracha.
  2. Gently fold in the chopped chives, adding kosher salt and black pepper to taste.
Cooking
  1. Heat a non-stick skillet over medium heat.
  2. Scoop spoonfuls of the egg salad mixture into the skillet and pan-fry until light golden and crispy on the outside, about 2-3 minutes per side.
  3. Once crispy, transfer to a serving plate and enjoy!

Notes

For best results, store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some crunch over time, best enjoyed fresh. Consider frying the egg salad mixture in smaller batches for a fresher taste.