Crispy Egg Salad Cakes (Print)
Golden egg salad cakes with spicy mayonnaise, chives, and cheese, pan-fried for a crisp finish.
# What You'll Need:
→ Main Ingredients
01 -
6 hard-boiled eggs, chopped small
02 -
½ cup shredded mozzarella cheese
03 -
2 tablespoons kewpie mayonnaise
04 -
1 tablespoon sriracha
05 -
1-2 tablespoons chives, chopped small
06 -
¼ teaspoon salt
07 -
Black pepper, a few turns of cracked black pepper
# How to Make It:
01 -
Chop six hard-boiled eggs into small pieces and add them to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt, and cracked black pepper. Mix well.
02 -
Heat a non-stick skillet over medium-high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about ¼ cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. Avoid overcooking to prevent the cheese from becoming too melty.
03 -
Toast a slice of bread and add a layer of sliced avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy immediately.
# Additional Notes:
01 -
Avoid overcooking the egg salad cakes to prevent the cheese from becoming too soft and difficult to handle.