This Spicy Egg Salad Sandwiches recipe is a nice spin on the classic egg salad recipe. This one packs a little kick to it thanks to the Hot Sauce.
You can pretty much use what kind of hot sauce you have on hand. You can use some Tabasco, Cholula or Frank’s Hot Pepper Sauce which is what I typically use for this recipe.
How to Make Perfect Hard-Boiled Eggs
Now you are probably wondering how to make the perfect hard-boiled egg. Here’s how I like to do it.
Fill a pot with cold water. Add the eggs ensuring they are covered with water. Bring the water to a boil. Turn off the heat and cover and let sit for 13 minutes. Not 12 minutes. Not 14 minutes. 13 minutes.
Remove the eggs from the pot and place them in an ice bath for 5 minutes. This will prevent the eggs from cooking further AND make them easier to peel. Voila!
If you are fortunate enough to own a pressure cooker, you can also cook the eggs by following the directions in my Instant Pot Hard Boiled Eggs article.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
Ingredient Substitution
I had a couple of buns that I needed to use before they got stale so that is what I used for this recipe. A nice variation would be using a bagel or even whole-wheat bread instead of a bun when making these egg salad sandwiches. My wife even likes to wrap this egg salad in lettuce!
Gather your Ingredients
You will need the following ingredients to make this Spicy Egg Salad Sandwiches recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Hard-Boiled Eggs – use your favorite method
- Mayonnaise – try to use a good brand like Hellman’s or Duke’s mayonnaise
- Red Onion – if you must, you can substitute for a yellow onion
- Celery – adds a nice crisp texture
- Hot Sauce – use your favorite brand hot sauce
- Jalapeños – stemmed and seeds removed (heat comes from the seeds)
- Lettuce – you can either use Romaine or Iceberg lettuce
- Bagels
- Salt – a must for most recipes
- Ground Black Pepper – Freshly Ground as much as possible
- Paprika – adds a mild, smoky, and slightly sweet flavor, along with vibrant colors
How to Make Spicy Egg Salad Sandwiches
- In a mixing bowl, peel the hard-boiled eggs and roughly chop.
- Add the mayonnaise, red onions, celery, hot sauce and jalapeño. Toss lightly till combined.
- Sprinkle with salt and pepper and paprika to taste.
- Place a layer of lettuce on each bun half. Top generously with the egg salad mixture. Top with the other half of the bun.
Printable Recipe Card
Spicy Egg Salad Sandwiches
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Ingredients
- 4 Hard-Boiled Eggs
- 3 Tbsp Mayonnaise
- 3 Tbsp Red Onion, finely diced
- ¼ Cup Celery, diced
- 1 Tsp Hot Sauce
- 4 oz Fresh Jalapeño, diced
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- ⅛ Tsp Paprika
- 2 leaves Lettuce
- 2 Buns, or bagels
Instructions
- In a mixing bowl, peel the hard-boiled eggs and roughly chop.4 Hard-Boiled Eggs
- Add the mayonnaise, red onions, celery, hot sauce and jalapeño. Toss lightly till combined.3 Tbsp Mayonnaise, 3 Tbsp Red Onion, 1/4 Cup Celery, 1 Tsp Hot Sauce, 4 oz Fresh Jalapeño
- Sprinkle with salt and pepper and paprika to taste.1/4 tsp Salt, 1/4 tsp Ground Black Pepper, 1/8 Tsp Paprika
- Place a layer of lettuce on each bun half. Top generously with the egg salad mixture. Top with the other half of the bun.2 leaves Lettuce, 2 Buns
This was super simple to put together and so tasty!! I eat a lot of spicy food, so not every dish can fulfill that requirement for my tastebuds, but I could definitely taste the difference in this (see my tweaks below)! I really appreciate that it’s a small amount as well. It’s easier to try out that way, or also if cooking for one, and just as easy to double or triple the recipe.
BEST HACK BONUS: I am 40yo and I had NEVER thought to put the lettuce down first, always on top with cheese. Mind BLOWN. It’s so smart–held the egg salad together for so much less mess!
My little tweaks: I had just used up my celery in a soup, so I used celery salt and seeds instead. I don’t personally LOVE mayo, so I did a 3 flavor combo of 1tbsp each of: mayo, horseradish, and mustard, with a dollop of djon mustard as well. I just dumped the hot sauce in, lol, that was probably about a tbsp on it’s own. I used rye bread as that is my favorite and what I had, same as the other person who commented. I topped the salad with shredded cheese, sweet vidalia onion dressing, and microgreens. DELISH!
I just love this recipe. It has a nice kick to it and is very flavourful. The only change I made was to put it on toasted Rye bread as that was what I had on hand.