Spicy Egg Salad Sandwiches
Elevate your lunch game with these Spicy Egg Salad Sandwiches—an irresistible twist on the classic comfort food! This recipe combines creamy mayonnaise, tangy Dijon mustard, and a fiery kick of sriracha and red chili flakes to create a bold and flavorful filling. Fresh green onions, parsley, and a hint of zesty lemon juice add brightness and balance to the heat. Whether served on toasted, buttered bread or fresh slices, this egg salad is delectably rich, slightly spicy, and utterly satisfying. Perfect for a quick yet gourmet sandwich option, these Spicy Egg Salad Sandwiches are ready in just 25 minutes and make an ideal meal for lunch, brunch, or an easy weekday dinner. Serve them as is or pair with a crisp salad or potato chips for the ultimate comfort-food experience!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sriracha
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
- 1 tablespoon fresh parsley
- 1 teaspoon lemon juice
- 8 slices bread
- 2 tablespoons butter
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook for 10 minutes.
Once the eggs are cooked, immediately transfer them to a bowl of ice water to cool for 5 minutes. Peel the eggs and roughly chop them into small pieces.
In a mixing bowl, combine the mayonnaise, Dijon mustard, sriracha, red chili flakes, salt, black pepper, and lemon juice. Stir until smooth and well incorporated.
Add the chopped eggs, finely sliced green onions, and chopped parsley to the bowl. Gently mix with a spatula until the egg mixture is evenly coated in the spicy dressing.
Taste and adjust seasoning if needed by adding more salt, pepper, or sriracha for additional heat.
Optional: Lightly toast the bread slices and spread a thin layer of butter on one side of each slice for added flavor.
Assemble the sandwiches by spreading a generous amount of the spicy egg salad onto four slices of bread. Top each with another slice of bread to form sandwiches.
Cut the sandwiches in half diagonally and serve immediately. Pair with chips, a light salad, or enjoy on its own!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1227 mg | 409% | |
| Sodium | 3931 mg | 171% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 17.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 680 mg | 52% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1342 mg | 29% | |
*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.
