Crispy Egg Salad

Name: Crispy Egg Salad
Prep time: 10 min
Cook time: 6 min
Yield: 2
Cuisine: American,
Ingredients: 4 soft-boiled jammy eggs chopped; 1/4 cup shredded Swiss cheese; 1/4 cup grated Parmesan cheese; 2 tbsps chopped fresh chives; 1 tbsp sriracha sauce; 1 tsp paprika; 2 tbsps avocado oil; 1/2 large avocado mashed; 2 slices sourdough bread toasted

This egg salad is crispy, crunchy and spiced up with @mccormickspice Paprika! Serve on top of toasted sourdough with avocados for the perfect mashup. Recipe and Photo Credit: Brittany Arnett @toastedtable

10m

PREP TIME

6m

COOK TIME

9

INGREDIENTS

Servings: 2

Ingredients

4 soft-boiled jammy eggs, chopped
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon sriracha sauce
1 teaspoon McCormick® Paprika
2 tablespoons avocado oil
1/2 large avocado, mashed
2 slices sourdough bread, toasted

KEY PRODUCTS

INSTRUCTIONS

1 Combine eggs, Swiss cheese, Parmesan, chives, sriracha sauce and paprika in medium-sized bowl; mix until well combined. Chill in refrigerator for 10 minutes.
2 Heat avocado oil over medium-high heat in skillet. Scoop egg salad using 1/4 cup measuring cup and place in skillet. Cook just until golden brown and crispy, about 3 minutes per side.
3 To assemble toast, spread mashed avocado on toasted sourdough. Top each with 1 to 2 crispy egg salad fritters. Sprinkle with additional paprika and chopped chives to serve, if desired.