Description
A creamy yet crispy egg salad with mozzarella and sriracha, perfect for lunch or dinner.
Ingredients
Scale
- 6 hard-boiled eggs (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
- 2 teaspoons chives (chopped small)
- Kosher salt and black pepper (to taste)
Instructions
- Chop and mix: Begin by chopping your hard-boiled eggs into delightful bite-sized pieces. In your mixing bowl, combine the chopped eggs with a generous handful of shredded mozzarella and finely chopped chives. Stir in the mayonnaise and drizzle in the sriracha, mixing gently—aim to keep some egg chunks intact for that lovely texture. Add kosher salt and cracked pepper to taste, adjusting as needed.
- Form and cook: Heat your non-stick frying pan over medium heat. Take a scoop of your egg salad mixture and form it into a small patty, ensuring it’s compact yet not overly pressed. Carefully place it in the pan, repeating the process until the pan is filled—avoid overcrowding them. Let them cook for about 3-4 minutes on each side until they showcase a deep golden hue and crispy edges.
- Serve with flair: Once golden, transfer the crispy patties onto a paper towel-lined plate to absorb any excess oil. Presentation matters! Serve your crispy egg salad patties nestled on a bed of greens, tucked into a toasted sandwich, or paired artfully with your favorite dipping sauce for a tasty dip.
Notes
You can prepare the egg salad mixture the night before. Adjust the heat level by changing the amount of sriracha. Feel free to customize with different spices or ingredients.
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 280mg