Crispy Egg Salad Twist (Print)
Chopped eggs, mozzarella, chives, and spicy mayo, pan-fried until golden and served over toast.
# What You'll Need:
01 -
6 hard-boiled eggs, chopped
02 -
½ cup shredded mozzarella cheese
03 -
2 tablespoons mayonnaise
04 -
½ tablespoon sriracha
05 -
2 teaspoons chives, chopped small
06 -
Kosher salt, to taste
07 -
Black pepper, cracked, to taste
# How to Make It:
01 -
Chop six hard-boiled eggs and place them in a bowl. Add mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix thoroughly.
02 -
Heat a nonstick skillet over medium-high heat and lightly spray with olive or avocado oil cooking spray. Place approximately 1/4 cup of the egg mixture into the hot pan. Pan fry for 1-2 minutes per side, flipping carefully. Avoid overcooking to prevent excessive melting of the cheese, which may make it difficult to transfer.
03 -
Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy immediately.
# Additional Notes:
01 -
Un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.