Go Back
–+ servings
crispy egg salad on butter lettuce leaves

Crispy Egg Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 174kcal

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
US Customary - Metric

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!

Nutrition

Calories: 174kcal | Total Carbohydrates: 2g | Protein: 12g | Fat: 13g | Sodium: 417mg | Fiber: 0.3g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com