In a large mixing bowl, combine chopped hard-boiled eggs, low moisture mozzarella, grated Parmesan, mayonnaise, Dijon mustard, minced green onions, salt, and pepper. Mix thoroughly until all ingredients are well combined.

Using a 1/4 cup measuring cup, scoop the egg salad mixture and gently form it into round discs on a plate.

Preheat a non-stick frying pan over medium-high heat for about 2 minutes. Spray with a light coating of cooking oil.

Carefully add the shaped egg salad discs to the hot pan, searing each disc for about 1-2 minutes until golden brown.

After searing all the discs, remove them from the pan and place them on a warm plate.

Present your Crispy Egg Salad Cakes warm, beautifully arranged over lettuce leaves or on toasted bread.