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To create the perfect Spicy Chili Egg Salad, it’s essential to properly chop and fold in the vegetables. Start by finely dicing the red onion, celery, and bell pepper. The key is to ensure that these vegetables are small enough to blend seamlessly into the egg mixture, providing texture without overpowering the dish. The crunch from these veggies adds a refreshing contrast to the creamy egg salad while the red onion contributes a mild sweetness that balances the heat.

Spicy Chili Egg Salad Sandwiches

Discover a delicious twist on a classic favorite with Spicy Chili Egg Salad Sandwiches. Creamy hard-boiled eggs and rich mayonnaise are elevated by the bold flavors of sriracha and spices. This easy recipe is perfect for lunch or a light dinner, and the combination of crunchy vegetables adds texture and freshness. Serve on hearty bread for a satisfying meal that's both flavorful and wholesome. Explore variations to make it your own, and enjoy the perfect bite every time.
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon sriracha sauce (adjust to taste)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and black pepper, to taste

1/4 cup finely diced red onion

1/4 cup finely chopped celery

2 tablespoons finely chopped fresh cilantro (optional)

4 slices of whole grain or sourdough bread

Lettuce leaves for garnish

Extra sriracha for drizzling (optional)

Instructions
 

Hard Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes. After that, transfer the eggs to an ice bath to cool for about 5 minutes.

    Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, sriracha sauce, chili powder, garlic powder, smoked paprika, salt, and pepper. Adjust the spice level according to your preference.

      Chop the Eggs: Once the eggs are cooled, peel the shells off under running water for easier removal. Roughly chop the eggs and add them to the bowl with the dressing.

        Add Vegetables: Fold in the diced red onion, chopped celery, and cilantro (if using) into the egg mixture. Stir gently until everything is well combined. Taste and adjust seasoning if necessary.

          Assemble the Sandwiches: Toast the bread slices until golden brown. On two slices, place a generous spoonful of the spicy chili egg salad. Top with lettuce leaves and place the second slice of bread on top. Press down gently to hold everything together.

            Serve: Cut the sandwiches in half, drizzle with extra sriracha if desired, and serve immediately. Enjoy your spicy chili egg salad sandwiches with some crunchy pickles or chips on the side!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2