Crispy Egg Salad
A creamy, slightly spicy Egg Salad made with hard‑boiled eggs, mozzarella, chives, and sriracha, pan‑fried to crisp perfection and served warm over toast with avocado.
Calories:
Ingredients
- 6 hard‑boiled eggs chopped
- ½ cup shredded mozzarella cheese
- 2 tbsp mayonnaise kewpie optional
- ½ tbsp sriracha
- 2 tsp finely chopped chives
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Mix chopped boiled eggs with mayonnaise, sriracha, chives, mozzarella, salt, and pepper until creamy.
- Heat a nonstick skillet with cooking spray, drop ¼ cup of the mixture, pan fry 1–2 minutes per side until golden but not too melted.
- Toast bread, layer with avocado, top with crispy egg salad, and add jalapeño slices if desired. Serve warm.