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Crispy Egg Salad

A delightful twist on traditional egg salad with a crispy texture, perfect for picnics and quick snacks.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 hard-boiled eggs, chopped
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons mayonnaise
  • ½ tablespoon sriracha
  • 2 teaspoons chives, chopped
  • Kosher salt, to season
  • Black pepper, to taste

Instructions

  1. In a bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, and mayonnaise. Add sriracha, chopped chives, kosher salt, and black pepper. Stir well until mixed.
  2. Heat a non-stick pan over medium heat and add a little oil. Add spoonfuls of the egg salad mixture to the pan, flatten slightly, and fry until golden and crispy, about 3-4 minutes. Flip and cook the other side.
  3. Remove the crispy egg salad patties and serve them warm or at room temperature, or on a sandwich or salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for a few minutes to regain crispness.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 15g
  • Cholesterol: 370mg

Keywords: egg salad, crispy egg salad, easy recipe, snack, vegetarian