Why Make This Recipe
Crispy Egg Salad is a delightful twist on a classic dish. It’s not just tasty; it’s also easy to make! With the right mix of flavors and textures, this dish will leave you feeling satisfied. The crispy exterior from searing gives a special touch, making it perfect for a quick lunch or as a snack. Plus, it’s a great way to use up hard-boiled eggs.
How to Make Crispy Egg Salad
Ingredients
- 6 hard boiled eggs, chopped
- 1/2 cup low moisture mozzarella, shredded
- 1/2 cup parmesan, grated
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1/2 cup green onions, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Mix all ingredients together in a large mixing bowl until well combined.
- Use a 1/4 cup measuring cup to scoop and shape the egg salad.
- Flatten and mend into round discs and set aside on a plate.
- Heat your pan over high heat, and spray with cooking oil.
- Once the pan is super hot, sear each side of your egg salad cakes until golden, about 1-2 minutes per side.
- Set aside on a plate and continue until you have seared everything.
- Serve over butter lettuce leaves or on a toasted slice of bread, and enjoy!
How to Serve Crispy Egg Salad
You can serve Crispy Egg Salad in a couple of ways. One option is to place the crispy cakes on butter lettuce leaves for a fresh crunch. Another choice is to serve them on toasted bread for a hearty sandwich. Add some sliced tomatoes or pickles for extra flavor.
How to Store Crispy Egg Salad
Leftovers can be stored in an airtight container in the fridge. It’s best to eat them within 2-3 days for the best taste and texture. If you have not cooked all the egg salad cakes, keep the uncooked portion in the fridge as well.
Tips to Make Crispy Egg Salad
- Make sure your pan is hot before cooking to get a nice crispy texture.
- Feel free to adjust the seasonings to match your taste.
- You can add ingredients like cooked bacon or fresh herbs for extra flavor.
Variation
For a lighter version, you can replace mayonnaise with Greek yogurt. This will reduce the calories and add some tanginess to the dish.
FAQs
Q: Can I use fresh eggs instead of boiled ones?
A: No, you need hard-boiled eggs for this recipe to hold their shape.
Q: Can I freeze Crispy Egg Salad?
A: It’s not recommended to freeze this egg salad, as the texture can change after thawing.
Q: How do I know when the egg salad cakes are done cooking?
A: They are done when both sides are golden brown and crispy, usually about 1-2 minutes per side.
Crispy Egg Salad
Ingredients
Method
- Mix all ingredients together in a large mixing bowl until well combined.
- Use a 1/4 cup measuring cup to scoop and shape the egg salad.
- Flatten and mend into round discs and set aside on a plate.
- Heat your pan over high heat, and spray with cooking oil.
- Once the pan is super hot, sear each side of your egg salad cakes until golden, about 1-2 minutes per side.
- Set aside on a plate and continue until you have seared everything.
- Serve over butter lettuce leaves or on a toasted slice of bread, and enjoy!