Crispy Egg Salad Cakes for a Flavor-Packed Snack Delight

These Crispy Egg Salad Cakes are a delightful twist on a classic salad, packed with protein and flavor.

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Prep Time 15

Cook Time 15

Chill Time 15

Total Time 45

Servings: 4 cakes

Course: Salad

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

6 large Hard-Boiled Eggs chopped
1/2 cup Shredded Mozzarella Cheese or cheddar
1/4 cup Kewpie Mayonnaise or regular mayonnaise
1 tablespoon Sriracha adjust to taste
2 tablespoons Chives finely chopped
to taste Salt
to taste Black Pepper

Optional Add-Ins

1 teaspoon Old Bay Seasoning
1/2 cup Breadcrumbs for binding

Equipment

non-stick skillet
Mixing bowl
Measuring Cups
Measuring Spoons

Method

Step-by-Step Instructions

Chop hard-boiled eggs and mix with mayonnaise, sriracha, chives, and cheese. Season with salt and pepper.
Heat a non-stick skillet and spray with olive oil or butter.
Portion egg salad mix into small patties and fry until golden brown on both sides.
Serve on toasted bread topped with avocado and jalapeño slices.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Use fresh eggs and fry in batches to maintain crispiness. Chill mixture if it falls apart.

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