Description
A delightful and satisfying creamy egg salad with crispy bits, perfect for brunch, lunch, or picnics.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
- 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.
- Once crispy and delicious, transfer the egg salad to a serving plate. Serve on your choice of bread, lettuce wraps, or in a bowl.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to regain crispiness.
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Pan-frying
- Cuisine: American