How to Make the Perfect Spicy Sriracha Egg Salad Sandwich
American · Easy · 15 min · 2 servings
This spicy sriracha egg salad sandwich is a quick and fiery twist on a classic that takes only 15 minutes to make. Creamy egg salad with a kick of sriracha piled on toasted bread is the perfect fast lunch.
Why this recipe works
This Spicy Sriracha Egg Salad Sandwich recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 4 large eggs hard boiled and peeled
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 4 slices sandwich bread toasted
- 0.25 tsp salt and black pepper
Step by step instructions
Step 1: Boil Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 7 minutes then transfer to an ice bath to cool quickly for 3 minutes.
Step 2: Make Egg Salad
Peel and roughly chop the cooled eggs. Mix with mayonnaise, sriracha, salt, and pepper in a bowl until combined.
Step 3: Toast Bread
Toast bread slices until golden and crispy, about 2 minutes in a toaster.
Step 4: Assemble Sandwich
Spread the sriracha egg salad generously over two slices of toast and top with remaining slices. Slice and serve.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mayonnaise → Greek yogurt for a lighter option
- sriracha sauce → hot sauce or chili garlic paste
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking eggs causing a rubbery texture and green yolk ring
- Adding too much sriracha at once without tasting as the heat can quickly overpower the salad
Nutrition facts
Per serving: 340 calories, 16g protein, 28g carbs, 18g fat, 2g fiber.
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