Crispy Egg Salad Cakes: Your New Favorite Lunch Delight
Discover the joy of Crispy Egg Salad with these golden-brown cakes made from hard-boiled eggs and sriracha, perfect for lunch.
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Servings: 4 cakes
Calories: 74kcal
Equipment
- Non-stick Skillet
Ingredients
For the Egg Cakes
- 6 pieces Hard-Boiled Eggs finely chopped
- 1 cup Shredded Mozzarella Cheese can substitute with cheddar
- 1/2 cup Kewpie Mayonnaise regular mayonnaise works too
- 2 tablespoons Sriracha adjust to taste
- 1/4 cup Chives chopped
- 1/2 teaspoon Salt kosher or sea salt preferred
- 1/4 teaspoon Black Pepper freshly cracked for best flavor
For Serving
- 1 medium Avocado sliced
- 1/2 cup Jalapeño Slices for garnish
Instructions
Cooking Instructions
- Begin by chopping six hard-boiled eggs and placing them in a mixing bowl. Add the shredded mozzarella cheese, kewpie mayonnaise, sriracha, chopped chives, salt, and black pepper. Stir until everything is well combined and creamy.
- Heat a non-stick skillet over medium-high heat. Lightly spray the skillet with olive oil to prevent sticking and ensure a golden crust.
- Using a spoon, scoop about 1/4 cup of the egg mixture into the skillet for each cake. Pan fry for 1-2 minutes until they're golden brown, then carefully flip and cook for another minute until crispy.
- Toast your favorite slice of bread until it’s lightly browned. Spread a layer of sliced avocado on top, then add your crispy egg salad cakes. Finish with jalapeño slices for an extra burst of flavor, and serve immediately.
Notes
Top with a sprinkle of fresh chives for added color and freshness. Use fresh, high-quality eggs for best flavor and texture.
Nutrition
Serving: 1cake | Calories: 74kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 186mg | Sodium: 230mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg