Introduction

Transform your typical egg salad into crispy, flavorful cakes that bring a delightful crunch to your lunch. These crispy egg salad cakes combine creamy eggs with melted cheese and a hint of spice for a satisfying twist on a classic favorite.

Crispy Egg Salad Cakes with Avocado on Toast Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Chop the hard-boiled eggs into small pieces to create a creamy and rich base.
Step 2: In a mixing bowl, combine the chopped eggs with mayonnaise, sriracha, chopped chives, and shredded mozzarella. Season with kosher salt and cracked black pepper to taste and mix well.
Step 3: Heat a nonstick skillet over medium-high heat and lightly coat it with olive oil.
Step 4: Scoop about 1/4 cup of the egg mixture, shape it gently into a patty, and carefully place it onto the hot skillet.
Step 5: Fry the patty for 1-2 minutes until it turns golden brown, then flip it and cook for another minute. Avoid overcooking to keep them tender inside.
Step 6: Meanwhile, toast a slice of your favorite bread until crispy and golden.
Step 7: Top the toasted bread with sliced or mashed avocado if desired, and then place the crispy egg salad cakes on top. Serve immediately.

Tips & Variations

Use Swiss or cheddar cheese instead of mozzarella for a richer flavor.
Reduce or omit sriracha for a milder taste.
Try adding finely diced celery or pickles for extra crunch in the egg mixture.
Serve with a side salad or fresh greens for a complete meal.

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 enjoy cold. Avoid microwaving as it can make the cakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg salad cakes ahead of time?

Yes, you can prepare the egg salad mixture in advance and keep it refrigerated. Form and fry the cakes shortly before serving for the best texture.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt for a lighter option, though it may alter the creaminess slightly.

Crispy Egg Salad Cakes with Avocado on Toast Recipe

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★★★★★

4.5 from 60 reviews

These Crispy Egg Salad Cakes are a delicious and innovative twist on traditional egg salad, perfect for elevating your lunchtime. Combining chopped hard-boiled eggs with creamy mayonnaise, spicy sriracha, fresh chives, and melty mozzarella, these patties are pan-fried to golden perfection and served on toasted bread with avocado for a satisfying meal.

Author: Nora
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 5 servings 1x
Category: Lunch
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Egg Salad Cakes

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, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, a few turns
Olive oil, for frying

To Serve

5 slices of your favorite bread, toasted
Sliced or mashed avocado

Instructions

Chop the eggs. Finely chop the 6 hard-boiled eggs to create a creamy base for the cakes.
Mix the ingredients. In a mixing bowl, combine the chopped eggs with mayonnaise, sriracha, chopped chives, and shredded mozzarella. Season with kosher salt and freshly cracked black pepper to taste, then mix thoroughly.
Heat the skillet. Place a nonstick skillet over medium-high heat and lightly coat it with olive oil to prepare for frying.
Form patties. Scoop about 1/4 cup of the egg mixture and shape it into a compact patty.
Fry the cakes. Place the patty onto the hot skillet and fry for 1 to 2 minutes until the bottom side is golden brown. Flip carefully and cook for another minute until the other side is golden as well, taking care not to overcook.
Toast the bread. While frying, toast slices of your favorite bread until crispy to complement the patties.
Assemble and serve. Top the toasted bread with sliced or mashed avocado, then place the crispy egg salad cakes on top. Serve immediately and enjoy your flavorful meal!

Notes

For a spicier kick, increase the amount of sriracha according to your preference.
You can substitute mozzarella with Swiss or grated cheddar cheese without changing the flavor balance significantly.
Use olive oil sparingly to keep the cakes crispy but less oily.
These egg salad cakes can be served as a sandwich or with a side salad for a complete lunch.
Ensure not to overcook the patties to maintain a moist and tender interior.

Keywords: egg salad cakes, crispy egg cakes, fried egg patties, easy lunch recipe, quick egg salad