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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the eggs cook, prepare an ice water bath by filling a large bowl with cold water and ice cubes.

Step 4

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.

Step 5

Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a large mixing bowl.

Step 6

In a small bowl, whisk together the mayonnaise, Dijon mustard, Sriracha sauce, and apple cider vinegar until smooth. This will be your spicy dressing.

Step 7

Add the dressing to the chopped eggs and stir gently to combine.

Step 8

Fold in the green onions, cilantro, jalapeño, paprika, salt, and black pepper. Mix well, ensuring all ingredients are evenly distributed.

Step 9

Taste and adjust seasoning if necessary. You can add more salt, pepper, or Sriracha for additional heat.

Step 10

Cover and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together.

Step 11

Serve chilled as a sandwich filling, in wraps, or enjoy as a side dish with crackers or fresh vegetables.

Nutrition Facts

Serving size	(453.4g)

Amount per serving	% Daily Value*
Calories	923.8

Total Fat 76.5g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat g
Cholesterol 1174.8mg	0%
Sodium 2539.3mg	0%
Total Carbohydrate 26.5g	0%
Dietary Fiber 1.8g	0%
Total Sugars 6.0g
Protein 36.9g	0%

Vitamin D 240IU	0%
Calcium 197.9mg	0%
Iron 6.9mg	0%
Potassium 575.9mg	0%

*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.

Source of Calories

Fat: 73.1%

Protein: 15.7%

Carbs: 11.3%