Crispy Egg Salad (Print Version)
Hard-boiled eggs mixed with mozzarella, sriracha and chives, then pan-seared until crispy and golden on the outside.
# Ingredients:
01 -
6 hard-boiled eggs, chopped
02 -
½ cup shredded mozzarella cheese
03 -
2 tablespoons mayonnaise (option to use kewpie mayonnaise)
04 -
½ tablespoon sriracha
05 -
2 teaspoons chives, chopped small
06 -
Kosher salt, to season
07 -
Black pepper, freshly cracked
# Steps:
01 -
Chop six hard-boiled eggs and add them to a bowl. Combine the eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt and cracked black pepper. Mix well.
02 -
Heat a nonstick skillet over medium-high heat. Lightly spray it with olive or avocado oil cooking spray. Add a dollop (about 60ml) of the egg mixture onto the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. Avoid pan frying too long or the cheese will over-melt, making transfer difficult.
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.
# Notes:
01 -
Extra un-fried egg salad can be stored in an airtight container in the refrigerator for three to four days.