Description
A creamy and flavorful egg salad perfect for picnics, lunches, or cozy dinners.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha
- 2 teaspoons chives, chopped small
- Kosher salt, to season
- Black pepper, few turns of cracked black pepper
Instructions
- Mix the egg salad by combining the chopped hard-boiled eggs, shredded mozzarella cheese, mayonnaise, sriracha, and chives in a medium bowl.
- Season with kosher salt and a few turns of cracked black pepper. Adjust to taste.
- Pan fry the egg salad mixture in a non-stick skillet over medium heat for about 3-4 minutes, stirring occasionally until heated through and the cheese begins to melt.
- Assemble by serving the warm egg salad on toasted bread, in lettuce wraps, or over a fresh bed of greens.
Notes
Use Kewpie mayonnaise for extra flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg