Description
Elevate your standard lunch with this innovative crispy egg salad. By pan-searing a traditional creamy egg mixture enriched with shredded mozzarella, you create a beautiful golden-brown crust that provides a satisfying, crispy exterior. This dish balances the comforting, creamy textures of hard-boiled eggs with a sophisticated, savory heat from sriracha, making it a perfect hot meal for brunch or a quick, impressive lunch. It transforms humble pantry staples into a restaurant-worthy experience using a single nonstick skillet.
Ingredients
4 large hard-boiled eggs, chopped
3 tablespoons mayonnaise
1 teaspoon sriracha sauce
1/2 cup shredded mozzarella cheese
1 tablespoon butter or olive oil
1 tablespoon chopped green onions
Salt and black pepper to taste
Instructions
In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, sriracha, and salt and pepper to taste.
Gently fold in the shredded mozzarella cheese until well distributed.
Heat the butter or olive oil in a nonstick skillet over medium heat.
Spoon the egg mixture into the pan, pressing down slightly to form a patty or even layer.
Cook for 3 to 4 minutes without disturbing, until the bottom develops a golden-brown crust.
Carefully flip or stir gently to sear the other side for another 1 to 2 minutes until heated through.
Serve immediately garnished with green onions.
Notes
Use a high-quality nonstick skillet to ensure the cheese doesn’t stick. You can serve this as a warm sandwich filling or atop toasted sourdough bread. Ensure eggs are cooled completely before mixing with mayo to maintain texture.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast
- Method: Pan-searing
- Cuisine: Fusion