The Best Egg Salad Recipe with a Twist

Table of Contents

• Why I Love This Egg Salad Recipe
• Ingredients & Ingredient Tips
• How to Make the Best Egg Salad
• Variations and Substitutions
• How to Store & Make Ahead
• Final Thoughts
• Connect With Me

Looking for a bold, flavorful take on the classic egg salad recipe? This easy egg salad blends jammy hard boiled eggs, creamy mayo, spicy sriracha, and tangy feta for the ultimate sandwich filler or salad topper. It’s quick, protein-packed, and absolutely irresistible.

When I think of egg salad, I’m instantly transported to sunny lunches on the back patio with friends, a chilled glass of lemonade, and a plate of crusty bread slathered in something tangy, creamy, and comforting.

This isn’t your average egg and mayo sandwich. It’s a celebration of simple ingredients done right, starting with the eggs. I always use local Alberta eggs for their rich color and flavor. Supporting local farmers is something I care deeply about, especially when it comes to ingredients that make up the heart of a dish. Eggs are humble, yes… but when you choose quality, they become extraordinary.

Why I Love This Egg Salad Recipe

• Quick & Easy – Just chop, mix, and you’re done in under 15 minutes.
• Packed with Flavor – The pickled jalapeños and sriracha add a perfect kick.
• Versatile – Use it in sandwiches, wraps, lettuce cups, or spoon it over mixed greens.
• Great for Meal Prep – Stores beautifully for a couple of days in the fridge.

Ingredients & Ingredient Tips

Here’s what you need to make this spicy egg salad sandwich recipe:

• 6 hard boiled eggs – Cook them just enough for jammy yolks (about 8–9 minutes), cool, and peel.
• 2 tbsp mayo – You can use full-fat, avocado oil mayo, or even plain Greek yogurt.
• 1 tbsp sriracha – Adds a gentle heat; swap for hot sauce or Dijon mustard for less spice.
• ¼ cup chopped chives – Adds a light onion flavor. Sub with green onion or fresh dill.
• Black pepper, to taste – Freshly ground makes a big difference!
• 2 tbsp chopped pickled jalapeños – Brings acidity and heat. Sub with chopped capers or sweet pickles.
• ¾ to 1 cup feta or grated sharp cheddar cheese – The creamy-salty element that ties it all together.

How to Make the Best Egg Salad

1. Boil the Eggs
   • Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 8–9 minutes.
   • Transfer to an ice bath, cool, peel, and roughly chop.
2. Mix It Up
   • In a large mixing bowl, add chopped eggs, mayo, sriracha, chives, jalapeños, cheese, and black pepper.
   • Gently stir until everything is well combined.
3. Serve It Up
   • Enjoy in a sandwich, wrap, or over lettuce with extra herbs or avocado slices.

Variations and Substitutions

• Add Crunch – Toss in finely diced celery or red onion for extra bite.
• Make It Herby – Swap or add fresh dill, parsley, or tarragon.
• No Mayo? – Use Greek yogurt, mashed avocado, or a combo for a healthier twist.
• No Jalapeños? – Use chopped sweet pickles or banana peppers for tangy crunch.

How to Store & Make Ahead

• Storage: Keep your egg salad in an airtight container in the fridge for up to 3 days.
• Make Ahead: Hard boil your eggs in advance and prep your mix-ins. Assemble just before serving for the freshest flavor.

Final Thoughts

This spicy, creamy, and herby egg salad recipe is everything I want in a no-fuss meal. It’s full of texture, flavor, and most importantly, easy to make. Whether you serve it in a sandwich, as a dip, or by the spoonful straight from the bowl (no judgment!), it’s bound to become a new favorite in your weekly rotation.

And remember, when a recipe is this simple, every ingredient matters. Choose local farm-fresh eggs from Alberta, keep your herbs vibrant, and don’t be afraid to make it your own. Cooking at home should feel joyful, not complicated. This is exactly the kind of elevated everyday recipe that brings that joy back.

Connect With Me

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