Crispy Egg Salad Sriracha Mozzarella (Print Version)
Eggs, sriracha, and mozzarella come together, pan-seared for a spicy, crispy bite. Great for lunch or brunch.
# Ingredients:
→ Main Components
01 -
6 hard-boiled eggs, chopped
02 -
120 grams shredded mozzarella cheese
03 -
30 millilitres mayonnaise
04 -
7 millilitres sriracha
05 -
2 teaspoons chives, finely chopped
06 -
Kosher salt, to taste
07 -
Freshly cracked black pepper, to taste
# Steps:
01 -
In a mixing bowl, add chopped hard-boiled eggs, mayonnaise, sriracha, chives, shredded mozzarella, kosher salt, and cracked black pepper. Mix thoroughly until evenly combined.
02 -
Heat a nonstick skillet over medium-high heat and lightly coat with olive or avocado oil spray. Portion approximately 60 millilitres of the egg mixture per cake onto the hot pan. Cook for 1 to 2 minutes until the underside is golden, then gently flip and sear for an additional minute. Transfer to a plate. Repeat with remaining mixture.
03 -
For serving, optionally toast a slice of bread and top with avocado. Place the crispy egg salad cakes on top and garnish with fresh jalapeño slices, if desired. Enjoy immediately while warm.
# Notes:
01 -
Any remaining uncooked egg mixture can be refrigerated in an airtight container for up to four days.