Crispy Egg Salad Cakes That Will Change Your Lunchtime Game Recipe
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.
- 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
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
- Prepare the eggs: Chop the 6 hard-boiled eggs into small pieces to create a rich, creamy base for the cakes.
- 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.
- Heat the skillet: Place a nonstick skillet over medium-high heat and lightly coat the surface with olive oil to prevent sticking.
- 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.
- 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.
- Toast the bread: While the cakes are frying, toast slices of your preferred bread until they are crispy and golden.
- 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
