In a large mixing bowl, combine 6 chopped hard-boiled eggs, 1 cup of low moisture mozzarella, 1/2 cup of grated parmesan, 1/4 cup of mayonnaise, and 2 tablespoons of Dijon mustard. Add 1/4 cup of minced green onions, and season with salt and pepper to taste. Stir the mixture thoroughly until well-blended.

Using a 1/4 cup measuring cup, scoop out the egg salad mixture and gently flatten each scoop into discs about 1/2 inch thick. Place these discs onto a large plate.

Heat a non-stick skillet over high heat, adding a light coating of cooking spray. Once hot, add the egg salad discs in batches, cooking each for about 1-2 minutes on each side until golden brown.

Carefully remove the crispy egg salad cakes from the skillet and let them cool slightly on a paper towel-lined plate. Serve atop butter lettuce leaves or on toasted bread.