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Crispy Egg Salad

Crispy Egg Salad is a delightful twist on a classic dish, featuring a crispy exterior and satisfying flavors, making it perfect for lunch or a snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces hard boiled eggs, chopped
  • 1/2 cup low moisture mozzarella, shredded
  • 1/2 cup parmesan, grated
  • 2 tablespoons mayonnaise Can be replaced with Greek yogurt for a lighter version.
  • 1 tablespoon dijon mustard
  • 1/2 cup green onions, minced
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon pepper Adjust to taste.

Method
 

Preparation
  1. Mix all ingredients together in a large mixing bowl until well combined.
  2. Use a 1/4 cup measuring cup to scoop and shape the egg salad.
  3. Flatten and mend into round discs and set aside on a plate.
Cooking
  1. Heat your pan over high heat, and spray with cooking oil.
  2. Once the pan is super hot, sear each side of your egg salad cakes until golden, about 1-2 minutes per side.
  3. Set aside on a plate and continue until you have seared everything.
Serving
  1. Serve over butter lettuce leaves or on a toasted slice of bread, and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Make sure your pan is hot before cooking to achieve a crispy texture. You can add cooked bacon or fresh herbs for extra flavor.