Crispy Egg Salad with Spicy Kick – Quick and Delicious!

Delight in this Crispy Egg Salad, featuring rich kewpie mayonnaise and a spicy kick, perfect for a quick and satisfying meal.

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Prep Time 10

Cook Time 13

Total Time 23

Servings: 4 cakes

Course: Salad

Cuisine: Vegetarian

Calories: 215

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 large Hard-boiled Eggs Chopped small
0.5 cup Shredded Mozzarella Cheese Adds creaminess
2 tablespoons Kewpie Mayonnaise Rich and essential

For the Spice

1 tablespoon Sriracha Sauce Adds a flavorful kick

For the Flavor Boosters

1-2 tablespoons Chives Chopped small
0.25 teaspoon Salt Adjust according to taste
Black Pepper Freshly cracked, for seasoning

For Serving

Avocado Sliced
Jalapeños Sliced, according to spice preference

Equipment

non-stick skillet
Mixing bowl
Measuring cup

Method

Mixing and Frying

In a mixing bowl, combine the chopped hard-boiled eggs, shredded mozzarella, kewpie mayonnaise, sriracha sauce, chives, salt, and black pepper. Stir until creamy.
Heat a non-stick skillet over medium-high heat for about 2 minutes. Lightly spray with olive oil.
Scoop out ¼ cup of egg salad mixture and drop it into the skillet. Fry for 1-2 minutes until golden brown. Flip and fry the other side until crispy.
Repeat with the remaining egg salad mixture, ensuring to spray the skillet with oil as needed.
Toast your preferred bread, then layer avocado and crispy egg salad cakes on top. Garnish with jalapeños and serve immediately.

Nutrition

Serving: 1cakeCalories: 215kcalCarbohydrates: 6gProtein: 10gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 250mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Avoid overcrowding the skillet. Keep frying time short to maintain the structure of the cakes. Store un-fried egg salad for freshness.

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