I saw this idea on TikTok and HAD to try it. Egg salad is my thing, but a crispy egg salad? Must try.
Here’s what it is: a bit less mayo and a decent amount of cheese. Mix it all together, get a pan piping hot, and sear on each side. Sort of like crab cakes or salmon patties.
They’re incredible (and I mean incredible) on a slice of toasted bread or wrapped in a lettuce leaf. We absolutely can’t get enough, so here it is!
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Can I Add Anything Else?
Absolutely! This recipe is easy to tweak based on your favorite egg salad mix ins. Consider:
- Mixing in cooked and crumbled bacon, like the bacon deviled eggs.
- Using a different type of cheese, although keep the parmesan as that’s what makes these crispy.
- Other mix ins like fresh dill, capers, etc.
- Adding some spice with jalapenos (like these spicy deviled eggs or jalapeno popper deviled eggs).
- Or your favorite egg salad recipe instead, like my curried egg salad.
How to Eat Crispy Egg Salad
Eat your crispy egg salad as you would traditional egg salad:
- On its own, with a fork.
- Over a toasted slice of bread.
- In lettuce wraps, I prefer butter lettuce for this.
Watch How to Make Crispy Egg Salad:
Important Tips
- Pack using a measuring cup to form the patties. Otherwise, your crispy egg salad cakes can fall apart when they hit the pan.
- Don’t crisp too long, this will make the cheese too melty, and prevent the cakes from staying together. You want to get your pan super hot, so all you need is a quick sear on each side.
- Save time with store bought hard boiled eggs. They’re cooked perfectly and typically last a while in the fridge. Be sure to read labels carefully to ensure no preservatives have been added for a yucky taste.
More Egg Recipes to Love
Crispy Egg Salad
Print Recipe Pin RecipeServings :6 servings
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 of both salt and pepper
Instructions
- 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’ve seared everything.
- Serve over butter lettuce leaves or on a toasted slice of bread, and enjoy!
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Nutrition
Calories: 174kcalTotal Carbohydrates: 2gProtein: 12gFat: 13gSodium: 417mgFiber: 0.3gSugar: 1gNet Carbs: 2g
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