Crunchy Egg Salad Sandwiches
Crunchy Egg Salad Sandwiches balance a golden, crisp exterior with a creamy, tangy center, punctuated by pepper jack cheese and a touch of Sriracha heat. Fresh green onion brightens each bite, while avocado adds buttery richness. Perfect for a casual lunch or a quick weeknight dinner when you want comfort with a little kick.
- Prep10 mins
- Cook5 mins
- Serves4
- DifficultyEasy
- 1
Whisk the mayonnaise, Sriracha, pepper Jack cheese, and green onion in a bowl until evenly combined.
- 2
Gently fold in the chopped egg; season with salt and pepper.
- 3
Heat a large nonstick skillet over medium-high heat.
- 4
Lightly spray the skillet with non-stick cooking spray.
- 5
Place 1/4 of the egg salad in the skillet and lightly press it down with a spatula.
- 6
Cook for 1 minute.
- 7
Flip the mixture and cook for 1 minute more.
- 8
Transfer the patty to a plate immediately and repeat with the remaining egg salad.
- 9
Serve on buns or toast; top with sliced avocados.
- Calories 491.52 kcal High
- Protein 23.42 g Good Source
- Carbs 37.55 g Moderate
- Total Fat 29.42 g High
- Saturated Fat 9.29 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 313.0 mg High
- Sodium 647.04 mg High
- Fiber 4.79 g Moderate
- Sugar 3.41 g Moderate
- Added Sugar 2.67 g Moderate
- Calcium 271.95 mg Good Source
- Iron 3.14 mg Moderate
- Potassium 323.23 mg Low Source
- Vitamin A 7.18 mcg_rae Low Source
- Vitamin C 5.79 mg Low Source
- Vitamin D 0.87 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅