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–+ servings
Crispy Egg Salad

Crispy Egg Salad: Your Healthy & Crunchy Lunch Fix!

Crispy Egg Salad Cakes offer a high protein, low carb alternative for a crunchy and satisfying lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cakes
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 6 eggs Hard Boiled Eggs the heart of this dish, providing essential protein and texture.
  • 1/2 cup Low Moisture Mozzarella, shredded adds creaminess and helps bind the cakes; substitute with cheddar for a sharper taste.
  • 1/2 cup Parmesan, grated offers a nutty flavor that enhances the salad; can be replaced with pecorino if you prefer more bite.
  • 2 tablespoons Mayonnaise contributes creaminess; use Greek yogurt for a lighter version.
  • 1 tablespoon Dijon Mustard brings in a zesty kick; yellow mustard is a great substitute if Dijon isn't on hand.
  • 1/2 cup Green Onions, minced provides freshness and a mild onion taste; feel free to swap with chives for a subtler flavor.
  • 1/4 teaspoon Salt essential for flavor enhancement; adjust to suit your preference.
  • 1/4 teaspoon Pepper essential for flavor enhancement; adjust to suit your preference.
Optional Add-ins
  • Chopped Celery or Bell Peppers for extra crunch and vibrant colors.
  • Paprika or Cayenne add a spicy twist.
  • Feta Cheese swap mozzarella for a tangy flavor.

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • Measuring cup
  • Parchment Paper

Method
 

Step-by-Step Instructions for Crispy Egg Salad Cakes
  1. In a large mixing bowl, mash hard-boiled eggs with a fork until creamy, but still slightly chunky. Add shredded mozzarella, grated Parmesan, mayonnaise, Dijon mustard, and minced green onions. Season with salt and pepper and mix thoroughly for 2-3 minutes.
  2. Use a 1/4 cup measuring cup to scoop out the mixture and mold it into round discs about 1 inch thick. Place the formed cakes on a parchment-lined baking sheet without overcrowding.
  3. Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Carefully add the cakes and sear each for 1-2 minutes on each side until golden brown and crispy.
  4. Remove the cakes from the skillet and place them on a serving platter or fresh butter lettuce leaves. Garnish with green onions or a sprinkle of paprika if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 7gProtein: 10gFat: 9gSaturated Fat: 3gCholesterol: 186mgSodium: 240mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 220mgIron: 1mg

Notes

Ensure your pan is hot for perfect crispiness. Avoid overcrowding the pan to prevent sogginess.

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