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Crispy Gruyère Egg Salad Patties

This recipe transforms the humble egg salad into a sophisticated, pan-fried delight. These Crispy Gruyère Egg Salad Patties offer a creamy, cheesy interior with a beautifully golden-brown, crispy exterior. The addition of nutty Gruyère cheese elevates the flavor profile, while a touch of Dijon mustard adds a subtle tang that perfectly complements the richness of the eggs. It's a delightful twist on a classic, perfect for brunch, lunch, or a light dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 6 large hard-boiled eggs peeled and chopped
  • ½ cup shredded Gruyère cheese
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped chives
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Step 1: Prepare the Egg Salad Base
  2. In a medium mixing bowl, gently combine the chopped hard-boiled eggs, shredded Gruyère cheese, mayonnaise, Dijon mustard, chopped chives, salt, and black pepper. Mix until just combined, being careful not to overmix. Overmixing can result in a rubbery texture. The mixture should be well-distributed but still retain some texture from the chopped eggs.
  3. Step 2: Chill the Mixture
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the mixture will help it firm up, making it easier to shape into patties. This step is crucial for preventing the patties from falling apart during cooking. You can chill the mixture for longer, even overnight, if you prefer.
  5. Step 3: Shape the Patties
  6. Remove the egg salad mixture from the refrigerator. Using a ¼ cup measuring cup, scoop portions of the mixture and gently shape them into patties about ¾ inch thick. Press gently to ensure the patties hold their shape. Place the patties on a plate lined with parchment paper.
  7. Step 4: Heat the Olive Oil
  8. Heat the olive oil in a large non-stick skillet over medium heat. Make sure the skillet is properly heated before adding the patties. The oil should shimmer slightly but not smoke. Using a non-stick skillet is crucial for preventing the patties from sticking and ensures they brown evenly.
  9. Step 5: Fry the Patties
  10. Carefully place the egg salad patties in the hot skillet, ensuring they are not overcrowded. Cook for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip the patties, being gentle to avoid breaking them. The Gruyère cheese should be melted and bubbly, and the exterior of the patties should be golden brown and crispy.