Spicy Egg Salad
Elevate your classic egg salad game with this bold and flavorful Spicy Egg Salad recipe! Packed with perfectly hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and a kick of sriracha sauce, this zesty dish is further enhanced by fresh green onions, cilantro, and a touch of apple cider vinegar for a vibrant, tangy finish. The finely diced jalapeño and smoky paprika add a tantalizing heat that’s perfect for spice lovers, while the balance of seasoning ensures every bite is deliciously satisfying. This quick and easy recipe is ready in under 30 minutes (with cooling time) and makes a versatile meal—serve it on a sandwich, in wraps, or as a dip with your favorite crackers and veggies. Whether for lunch, picnics, or meal prep, this spicy egg salad is guaranteed to impress! Keywords: spicy egg salad, spicy recipe, egg salad sandwich, easy lunch idea, jalapeño egg salad.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.25 cups Mayonnaise
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Sriracha sauce
- 1 teaspoon Apple cider vinegar
- 2 stalks Green onions, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Jalapeño, finely diced
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Ensure the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cook the eggs for 10 minutes.
While the eggs cook, prepare an ice water bath by filling a large bowl with cold water and ice cubes.
Once the eggs are done cooking, use a slotted spoon to transfer them to the ice water bath. Let them cool completely for about 5-7 minutes.
Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, Sriracha sauce, and apple cider vinegar until smooth. This will be your spicy dressing.
Add the dressing to the chopped eggs and stir gently to combine.
Fold in the green onions, cilantro, jalapeño, paprika, salt, and black pepper. Mix well, ensuring all ingredients are evenly distributed.
Taste and adjust seasoning if necessary. You can add more salt, pepper, or Sriracha for additional heat.
Cover and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a sandwich filling, in wraps, or enjoy as a side dish with crackers or fresh vegetables.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
