Ingredients
Egg Salad Mixture
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise (kewpie mayonnaise optional)
- ½ tablespoon sriracha
- 2 teaspoons chopped fresh chives
- Kosher salt, to taste
- Freshly cracked black pepper, a few turns
To Serve
- 1 slice toasted bread
- Mashed or sliced avocado, as desired
- Few slices of jalapeño, to taste
- Olive or avocado oil cooking spray, for pan frying
Instructions
- Mix the Egg Salad: In a medium bowl, combine the chopped hard-boiled eggs with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and freshly cracked black pepper. Stir thoroughly until all ingredients are well mixed and evenly coated.
- Pan Fry the Egg Salad: Heat a nonstick skillet over medium-high heat. Lightly spray the skillet with olive or avocado oil cooking spray. Place a dollop (about 1/4 cup) of the egg mixture onto the hot skillet. Cook for 1-2 minutes until the bottom is golden and crispy. Carefully flip the mixture and sear the other side for an additional 1 minute. Avoid overcooking to prevent the cheese from becoming overly melted and making the mixture difficult to handle.
- Assemble: Toast a slice of bread to your preference. Spread a layer of mashed or sliced avocado on the toast. Place the warm crispy egg salad on top and garnish with a few slices of jalapeño for an added kick. Serve immediately while warm for the best flavor and texture.
Notes
- Use kewpie mayonnaise for a slightly sweeter and richer flavor, though regular mayonnaise works perfectly.
- Adjust sriracha amount to suit your spice tolerance.
- Serve immediately to maintain the crispy texture of the egg salad.
- For a gluten-free option, use gluten-free bread or omit the toast altogether.
- Can be served open-faced or as a sandwich by adding a second slice of bread.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
