Crispy Egg Salad Toast (Printable Version)
# What You'll Need:
→ Egg Salad Base
01 -
6 hard-boiled eggs, finely chopped
02 -
120 grams shredded mozzarella cheese
03 -
2 tablespoons kewpie mayonnaise
04 -
1 tablespoon sriracha
05 -
1–2 tablespoons fresh chives, finely chopped
06 -
0.25 teaspoon fine sea salt
07 -
Freshly cracked black pepper, to taste
→ For Serving
08 -
Olive oil cooking spray, as needed
09 -
1 slice of bread, toasted
10 -
Avocado, sliced
11 -
Jalapeño, thinly sliced
# Preparation Steps:
01 -
Combine finely chopped hard-boiled eggs, shredded mozzarella, kewpie mayonnaise, sriracha, chopped chives, salt, and cracked black pepper in a large mixing bowl. Stir until all ingredients are evenly integrated.
02 -
Heat a non-stick skillet over medium-high heat and apply a light mist of olive oil cooking spray. Spoon approximately 60 millilitres of the prepared egg mix into the pan, gently flattening each portion. Pan fry for 1–2 minutes until golden underneath, then carefully flip and sear an additional minute. Avoid over-frying to maintain an easily handled texture.
03 -
Arrange avocado slices on a toasted bread slice, placing the warm, crisped egg salad on top. Garnish with jalapeño slices and serve immediately while warm.
# Additional Tips:
01 -
Frying for just a few minutes preserves texture and makes the cheese beautifully crisp yet cohesive.