Crispy Egg Salad Cakes
Comforting crispy egg salad cakes with a tender interior and a crunchy breadcrumb coating, perfect for snacks or appetizers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 hard‑boiled eggs, chopped
- 1/4 cup mayonnaise (about 4 tablespoons)
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil for frying
Instructions
- Combine the chopped hard‑boiled eggs, mayonnaise, Dijon mustard, green onions, salt, and black pepper in a bowl.
- Mix until well combined and creamy.
- Scoop portions of the egg mixture and shape them into small patties, about 2–3 inches across.
- Press each patty lightly into the breadcrumbs, coating both sides.
- Heat olive oil in a skillet over medium heat until shimmering.
- Fry the patties for about 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Serve warm as an appetizer or snack.
Notes
Best served warm. Can be made ahead by preparing the egg salad base a day in advance.
Find it online: https://www.mealbreeze.com/crispy-egg-salad-cakes/