Start by chopping your hard-boiled eggs into small pieces. In a mixing bowl, combine the chopped eggs with shredded mozzarella cheese, mayonnaise, sriracha, and chopped chives. Season generously with kosher salt and cracked black pepper. Mix everything until well combined.

Once your egg mixture is ready, form small cakes by portioning out the mixture into small patties—about two inches wide. Gently press each cake to hold together during cooking.

Heat a non-stick skillet over medium heat and add just enough oil to coat the bottom lightly. Carefully place your egg salad cakes in the pan without overcrowding them. Cook for about 1–2 minutes on each side until golden brown and crispy.

Once cooked, remove your crispy egg salad cakes from the skillet and place them on paper towels to absorb excess oil. Serve warm on their own or with your favorite dipping sauce.