Crispy Egg Salad Mozzarella (Printable View)
Eggs, cheese, chives, and sriracha pan-fried for a crispy, flavorful twist, best served on warm toast.
# Ingredient List:
→ Egg Salad
01 -
6 large hard-boiled eggs, chopped
02 -
1/2 cup shredded mozzarella cheese
03 -
2 tablespoons mayonnaise or kewpie mayonnaise
04 -
1/2 tablespoon sriracha sauce
05 -
2 teaspoons finely chopped chives
06 -
Kosher salt, to taste
07 -
Freshly cracked black pepper, to taste
→ Assembly (Optional)
08 -
1 slice sandwich bread, toasted
09 -
1/4 avocado, sliced or mashed
10 -
Fresh jalapeño slices, for garnish
→ For Cooking
11 -
Nonstick cooking spray (olive oil or avocado oil based)
# Preparation Steps:
01 -
Combine the chopped hard-boiled eggs with shredded mozzarella, mayonnaise, sriracha, chives, kosher salt, and cracked black pepper in a mixing bowl. Stir thoroughly until evenly incorporated.
02 -
Preheat a nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Place approximately 1/4 cup portions of the egg mixture onto the skillet and flatten slightly. Cook each portion for 1 to 2 minutes per side, flipping carefully, until golden brown and crisp. Avoid overcooking to prevent excessive melting and difficulty transferring.
03 -
Toast one slice of bread and spread with mashed or sliced avocado. Arrange the freshly pan-fried crispy egg salad on top and garnish with jalapeño slices if desired. Serve immediately while warm.
# Supplementary Details:
01 -
For best results, serve the crispy egg salad immediately for optimal texture and flavor.