Description
A delightful twist on classic egg salad with a crispy exterior and creamy filling, infused with sriracha for added flavor.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha (adjust to taste)
- 2 teaspoons chives, chopped small
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, combine the chopped eggs, shredded mozzarella, mayonnaise, sriracha, chives, salt, and black pepper. Mix until everything is evenly coated.
- Heat a non-stick skillet over medium heat. Add a drizzle of oil, then gently spoon in the egg mixture. Flatten it slightly and cook for about 3–4 minutes until it’s golden brown and crispy.
- Flip and cook the other side for another 3 minutes.
- Transfer the egg salad to a serving plate. Serve on a bed of fresh greens, between toasted slices of bread, or in lettuce wraps.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American