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Crispy Egg Salad Cakes with a Spicy Twist

These crispy egg salad cakes offer a delightful twist to the classic egg salad, featuring a creamy filling with a spicy kick from sriracha, making them perfect as a main dish or appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cakes
Course: Appetizer, Main Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Egg Salad Cakes
  • 6 pieces hard-boiled eggs (chopped) Chop into small bite-sized pieces for better mixing.
  • ½ cup shredded mozzarella cheese Optional substitute: Swiss or cheddar.
  • 2 tbsp mayonnaise Option to use Kewpie mayonnaise.
  • ½ tbsp sriracha Optional for less spice.
  • 2 tsp chives (chopped small) Green onions or parsley can be used as substitutes.
  • Kosher salt To season as needed.
  • Black pepper Few turns of cracked pepper as needed.

Method
 

Preparation
  1. Begin by dicing the hard-boiled eggs into bite-sized pieces. Place them in a mixing bowl.
  2. Combine the eggs with mayonnaise, sriracha, chives, and cheese. Stir until everything is well-blended.
Cooking
  1. Preheat a nonstick skillet over medium-high heat. Lightly coat the surface with olive oil.
  2. Using a measuring cup, drop about ¼ cup of the egg mixture into the hot pan. Cook until golden brown, about 1-2 minutes.
  3. Gently turn the egg salad cake over and sear the other side for an additional minute.
  4. While the cakes are cooking, toast a slice of your favorite bread until crisp and golden.
  5. Layer the toasted bread with creamy avocado slices, then place the crispy egg salad cake on top.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over low heat until heated through and crispy again. Adjust sriracha to your taste; consider adding herbs like parsley or dill for additional flavor. For a crunchier texture, mix in diced bell peppers or finely chopped celery.