Crispy Egg Salad

Crispy Egg Salad is a delightful twist on the classic dish, offering a spicy and savory flavor profile. This recipe combines chopped hard-boiled eggs with kewpie mayonnaise, sriracha, shredded mozzarella cheese, and chopped chives. The mixture is then formed into small "cakes" and pan-fried until golden and crispy. Served over toasted bread with sliced avocado and jalapeños, this dish is both satisfying and flavorful. It's perfect for a quick lunch or a light dinner, providing a unique take on traditional egg salad with added texture and spice.

Ingredients:

• 6 hard-boiled eggs, chopped small

• ½ cup shredded mozzarella cheese

• 2 tablespoons kewpie mayonnaise

• 1 tablespoon sriracha

• 1–2 tablespoons chives, chopped small

• ¼ teaspoon salt

• Cracked black pepper, to taste
  
  

Directions:

1. Prepare the Egg Salad Mixture: In a bowl, combine the chopped hard-boiled eggs, shredded mozzarella cheese, kewpie mayonnaise, sriracha, chopped chives, salt, and cracked black pepper. Mix well until all ingredients are evenly incorporated.

2. Form the Egg Salad Cakes: Using a ¼ cup measuring cup, portion out the egg salad mixture and shape it into small cakes.

3. Pan-Fry the Cakes: Heat a non-stick skillet over medium-high heat and lightly spray it with olive oil cooking spray. Add the egg salad cakes to the skillet, cooking for 1–2 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

4. Assemble and Serve: Toast slices of bread and layer with sliced avocado. Place the crispy egg salad cakes on top and garnish with additional sliced jalapeños if desired. Serve immediately and enjoy.
   
   

Nutritional Information (per serving):

• Calories: Approximately 74 kcal

• Protein: 3 g

• Fat: 7 g

• Carbohydrates: 0.4 g

• Fiber: 0 g

• Sugar: 0.2 g

• Sodium: 292 mg