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–+ servings
Crispy Egg Salad

Crispy Egg Salad Cakes That Will Change Your Lunch Game

Discover the delight of Crispy Egg Salad with a spicy kick and a satisfying crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad Cakes
  • 6 large hard-boiled eggs coarsely chopped
  • 1 cup shredded mozzarella cheese or Swiss cheese
  • 1/2 cup mayonnaise Kewpie for extra flavor
  • 2 tablespoons sriracha adjust to taste
  • 1/4 cup chopped chives or green onions
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon cracked black pepper freshly cracked preferred
For Serving
  • 4 slices bread toasted
  • 1 medium avocado sliced or mashed

Equipment

  • Nonstick Skillet
  • mixing bowl
  • spatula
  • Toaster

Method
 

Step-by-Step Instructions for Crispy Egg Salad
  1. Chop hard-boiled eggs in a mixing bowl. Add mozzarella, mayonnaise, sriracha, chives, salt, and pepper. Mix until just combined.
  2. Heat a nonstick skillet over medium-high heat with olive oil. Allow it to shimmer.
  3. Scoop 1/4 cup of the mixture and form into patties. Place in the skillet, ensuring space between each.
  4. Fry for about 1-2 minutes until golden brown. Flip carefully and fry the other side until crispy.
  5. Toast bread slices in a toaster until golden. Prepare avocado by slicing or mashing.
  6. Assemble by placing the cakes on toasted bread and topping with avocado. Serve immediately.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 8mg

Notes

Customize by swapping cheese or adjusting spice levels. Perfect for meal prep; store leftover mixture in the fridge.

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