Crispy Egg Salad Mix (Print Version)
Chopped eggs and mozzarella lightly spiced with sriracha, pan-fried for a crispy, savory lunch option.
# Ingredients:
Egg Salad
01 -
6 hard-boiled eggs, chopped
02 -
½ cup shredded mozzarella cheese
03 -
2 tablespoons mayonnaise (Kewpie mayonnaise optional)
04 -
½ tablespoon sriracha sauce
05 -
2 teaspoons chives, finely chopped
06 -
Kosher salt, to taste
07 -
Freshly cracked black pepper, to taste
To Serve
08 -
1 slice bread, toasted
09 -
Sliced or mashed avocado
10 -
Jalapeño slices, optional
# Instructions:
01 -
In a mixing bowl, combine chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix thoroughly until well incorporated.
02 -
Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray. Spoon approximately ¼ cup of the egg mixture into the skillet. Cook for 1-2 minutes until bottom is crisp, then carefully flip and sear the other side for an additional minute.
03 -
Toast a slice of bread and spread with sliced or mashed avocado. Top with the crispy egg salad and optional jalapeño slices. Serve warm and enjoy immediately.
# Notes:
01 -
Store any unused uncooked egg salad in an airtight container in the refrigerator for up to 3-4 days.