Description
Crispy Egg Salad: a pan-seared, crispy-on-the-bottom upgrade to classic egg salad with mozzarella, sriracha, and Greek yogurt for a protein-packed vegetarian lunch.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- ½ cup shredded mozzarella cheese
- 2 tbsp Greek yogurt or mayonnaise
- 1 tsp sriracha
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp chopped green onions
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped hard-boiled eggs in an even layer.
- Sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Cook undisturbed for 3–4 minutes until the bottom becomes golden and slightly crispy.
- Gently stir and cook another 2–3 minutes.
- Remove from heat and mix in Greek yogurt or mayonnaise and sriracha.
- Fold in shredded mozzarella while warm so it slightly melts.
- Garnish with green onions and serve warm or at room temperature.
Notes
- Best served warm or at room temperature.
- Texture comes from pan-seared edges and melty mozzarella for a satisfying bite.
- Can be adjusted for heat by varying sriracha.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Category: Salad
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Crispy Egg Salad, pan-seared egg salad, mozzarella egg salad, spicy egg salad