Crispy Egg Salad Cakes That Will Change Your Lunchtime Game Recipe

Introduction

Crispy Egg Salad Cakes offer a delightful twist on the traditional egg salad, transforming it into golden, pan-fried patties that add a satisfying crunch to your lunch. Quick to prepare and packed with flavor, these cakes make for a delicious and easy meal.

Ingredients

• 6 hard-boiled eggs, chopped
• ½ cup shredded mozzarella cheese (or substitute with Swiss or grated cheddar)
• 2 tablespoons mayonnaise (option to use kewpie mayonnaise)
• ½ tablespoon sriracha (optional, omit for less spice)
• 2 teaspoons chopped chives
• Kosher salt, to taste
• Black pepper, freshly cracked, a few turns
• Olive oil, for frying
• Favorite bread slices, for toasting
• Avocado, sliced or mashed, for topping

Instructions

1. Step 1: Chop the hard-boiled eggs into small pieces to create a rich and creamy base.
2. Step 2: In a bowl, combine the chopped eggs with mayonnaise, sriracha, chopped chives, and shredded mozzarella. Season the mixture with kosher salt and freshly cracked black pepper to taste.
3. Step 3: Heat a nonstick skillet over medium-high heat and lightly coat it with olive oil.
4. Step 4: Scoop about ¼ cup of the egg mixture and shape it into a patty. Place the patty onto the hot skillet.
5. Step 5: Fry the patty for 1 to 2 minutes until it turns golden brown. Flip carefully and cook for an additional minute. Avoid overcooking to maintain a soft interior.
6. Step 6: Toast a slice of your favorite bread until crispy.
7. Step 7: Spread sliced or mashed avocado on the toasted bread, then top with the crispy egg salad cakes. Serve immediately for the best texture and flavor.

Tips & Variations

• For a creamier texture, add a little extra mayonnaise or a splash of sour cream to the egg mixture.
• Swap out mozzarella for feta cheese for a tangier flavor.
• Skip the sriracha or replace it with a dash of smoked paprika for a different spice profile.
• Serve with a side salad or pickles for added freshness and contrast.

Storage

Store any leftover egg salad cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm briefly in a microwave though the texture may soften. For best results, cook fresh when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg salad cakes ahead of time?

You can prepare the egg mixture ahead and keep it refrigerated, but it’s best to fry the cakes just before serving to keep them crispy.

What can I use instead of mayonnaise?

If you prefer, you can substitute mayonnaise with Greek yogurt or avocado for a healthier twist.

Crispy Egg Salad Cakes That Will Change Your Lunchtime Game Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

These Crispy Egg Salad Cakes are a delightful twist on traditional egg salad, perfect for a quick and satisfying lunch. Made with chopped hard-boiled eggs, creamy mayonnaise, mozzarella cheese, and a touch of sriracha for subtle heat, these cakes are pan-fried to golden perfection and served atop toasted bread with creamy avocado for a meal that’s crunchy, creamy, and bursting with flavor.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 5 servings 1x
• Category: Lunch
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 hard-boiled eggs, chopped
• 1/2 cup shredded mozzarella cheese (or substitute with Swiss or grated cheddar)
• 2 tablespoons mayonnaise (option to use kewpie mayonnaise)
• 1/2 tablespoon sriracha (optional, omit for less spice)
• 2 teaspoons chives, chopped
• Kosher salt, to taste
• Freshly cracked black pepper, a few turns
• Olive oil, for frying
• 5 slices of your favorite bread, toasted
• Avocado, sliced or mashed, for topping

Instructions

1. Prepare the eggs: Chop the 6 hard-boiled eggs into small pieces to create a rich, creamy base for the cakes.
2. Mix the ingredients: In a bowl, combine the chopped eggs with mayonnaise, sriracha if using, chopped chives, and shredded mozzarella cheese. Season the mixture with kosher salt and freshly cracked black pepper to taste. Mix until thoroughly combined.
3. Heat the skillet: Place a nonstick skillet over medium-high heat and lightly coat the surface with olive oil to prevent sticking.
4. Form the cakes: Using about 1/4 cup of the mixture per cake, scoop and gently form into patties with your hands or a spoon.
5. Fry the cakes: Place each patty onto the hot skillet and fry for 1 to 2 minutes until the bottoms turn golden brown. Carefully flip and cook for another minute, ensuring the cakes are cooked through but not overcooked.
6. Toast the bread: While the cakes are frying, toast slices of your preferred bread until they are crispy and golden.
7. Assemble and serve: Spread sliced or mashed avocado onto the toasted bread slices, and top each with a crispy egg salad cake. Serve immediately for the best texture and flavor.

Notes

• For a milder flavor, omit the sriracha or substitute with a milder hot sauce.
• Use kewpie mayonnaise for a slightly sweeter, creamier taste.
• Make sure your skillet is properly heated before adding the cakes for a crisp exterior.
• These cakes can be made ahead and reheated gently in a skillet or oven.
• Swap mozzarella for Swiss or cheddar based on your cheese preference.

Keywords: egg salad cakes, crispy egg cakes, lunch recipes, easy egg salad, pan-fried egg cakes, avocado toast