This Spicy Egg Salad kicks up a classic egg salad recipe by adding bacon, chili paste, onions, and Siracha. Spicy Sriracha egg salad is perfect on crackers or served as a sandwich for an easy dinner.

Best Spicy Southern Egg Salad in a bowl with sriracha in back

If you like really spicy food I suggest you add some of my addictive Cowboy Candy Jalapenos to this spicy egg salad recipe. Chop up a few of the sweet and spicy jalapenos and stir them in. To make a sandwich, slice up a few pieces of my Beer Bread. It has a sweet chewy crust on the outside with a soft scrumptious yeasty inside perfect with this spicy egg salad.

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Great Reasons To Make This Recipe

  • Hard-boiled eggs give this salad a rich creamy texture that makes it perfect for a sandwich spread
  • Crisp bacon gives the egg salad a smoky, salty flavor and crunchy texture.
  • There are two flavor profiles for heat from Sriacha sauce and chili paste. The recipe is vertical so you can give your egg salad a little heat or go all out with a kick-your-tail heat.
  • This recipe is a great way to use up Easter eggs.
  • With a few simple ingredients, this is an easy recipe to make for a crowd.

Egg salad can be boring, but with this recipe, you will definitely kick it up a notch and have everyone asking for seconds.

🛒 Ingredient notes

Spicy egg salad starts with classic ingredients such as boiled eggs and mayo. After that, it’s game on to add some heat balanced with greek yogurt and salty bacon.

ingredients for spicy southern egg salad
  • Be sure you do not use fresh from the farm eggs. Eggs that are a few weeks old peels better.
  • Precook your bacon. For this recipe ignore the debate about rubbery or crisp. It holds its texture better when mixed in the salad if it is very crisp. Be sure to pat any grease off with a paper towel after cooking.
  • The greek yogurt mixed with the mayonnaise will give the salad a more creamy less sweet flavor.
  • I use Sriacha hot chili sauce brand and Sambal Oelek chili paste but if you have a favorite brand of these go ahead and use that.

See the recipe card for a complete list and quantities.

🥚 Tips for peeling hard boiled eggs 🥚

  • When you have farm-fresh eggs they can be difficult to peel. To make them easier to peel refrigerate them a week to 10 days in advance of cooking. This allows the eggshells to take in air, which helps to separate the membranes from the shell. If you buy older eggs from the grocery store you will not need to let them set in the fridge.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in their shell. If you are in a hurry, give them an ice water bath for a few minutes to speed the cooling process.
  • To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between your hands to loosen the shell. Start peeling at the large end, holding egg under cold running water to help ease the shell off.

🔪 Step by step instructions

eggs boiling, onions chopped, cream ingredients together, then mixed

1. Boil eggs

  • Carefully place large eggs single layer in a pot of cold water.
  • Bring the pot to a rolling boil.
  • Take off heat, cover, and let stand on the burner for 12 to 15 minutes
  • Drain the hot water from the pan and fill it with cool water and some ice. When the hard-boiled eggs are cool, chop them into small even size pieces. Set eggs aside.

2. While your eggs are boiling cook bacon until crisp, drain, and pat excess grease off. Crumble the bacon into small pieces and set aside. Chop sweet onion into small even-size pieces then set aside.

3. – 4. In a medium bowl mixing bowl, combine mayonnaise, Greek yogurt, Sriacha, chili paste, salt, pepper, and sugar. Mix until it has a smooth creamy consistency.

bacon and onions added and eggs added to mixture

5. Add chopped bacon and onions. Stir the egg mixture.

6 For the last thing, add eggs to the mixture and gently stir just enough to cover eggs with sauce.

Tip: What is the best way to chop eggs for egg salad?

  • You can easily chop hard-boiled eggs on a cutting board with a sharp knife. This works well if you like a chunky egg salad.
  • I use my mom’s egg slicer which is over 50 years old. It is very similar to the Kjfeoiye Egg Slicer. I pull down and slice the egg then carefully turned the egg 180 degrees and slice it again. this gives me small even pieces of hard-boiled egg.

Substitutions 🔄

  • Switch out Siracha for your favorite brand of hot sauce.
  • If you have leftover ham, add small chopped pieces instead of bacon.
  • I like to use mayo that is made with avocado oil. Pick your favorite brand.

💭 Tips for serving

  • For a southern classic egg salad sandwich, serve on slices of white bread. However, this spicy egg salad will go great on any favorite bread.
  • Core cut a tomato, then quarter cut a tomato two-thirds down from the top. Stuff with your southern egg salad recipe and with a few pieces of crumbled bacon.
  • This Sriracha egg salad is great on crackers for a snack or appetizer.
  • For a special luncheon, serve egg salad on a bed of lettuce
  • Stuff celery sticks would make nice appetizers for a baby shower or special birthday party.
spicy southern egg salad on crackers and in bowl

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Best Spicy Southern Egg Salad in a bowl with sriracha in back
5 from 1 rating

Best Spicy Egg Salad Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 cups
This Spicy Egg Salad kicks up a classic egg salad recipe by adding bacon, chili paste, onions, and Siracha. Spicy Sriracha egg salad is perfect on crackers or served as a sandwich for an easy dinner.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 6 eggs, large
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons onion, sweet onion variety, finely chopped
  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon chili paste, Sambal Oelek or other brand
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar

Instructions
 

  • Carefully place large eggs single layer in a pot of cold water.
  • Bring the pot to a rolling boil.
  • Take off heat, cover and let stand on the burner for 12 to 15 minutes
  • Drain the hot water from the pan and fill with cool water and some ice. When the hard-boiled eggs are cool, chop them into small even size pieces. Set eggs aside.
  • While your eggs are boiling cook bacon until crisp, drain, and pat excess grease off. Crumble the bacon in to small pieces and set aside.
  • Chop sweet onion into small even size pieces then set aside.
  • In a large bowl, combine mayonnaise, Greek yogurt, Sriacha, chili paste, salt, pepper, and sugar. Mix until it has a smooth creamy consistency.
  • Add the remaining ingredients, chopped eggs, bacon, and onions. The last thing, gently stir to mix the egg salad together.

Notes

  • Be sure you do not use fresh from the farm eggs. Eggs that are a few weeks old peels better.
  • Precook your bacon. For this recipe ignore the debate rubbery or crisp. It holds its texture better when mixed in the salad if it is very crisp. Be sure to pat any grease off with a paper towel after cooking.
  • The greek yogurt mixed with the mayonnaise will give the salad a more creamy less sweet flavor.
  • I use Sriacha hot chili sauce brand and Sambal Oelek chili paste but if you have a favorite brand of these go ahead and use that.
Serving: 0.5cup, Calories: 335kcal, Carbohydrates: 5g, Protein: 18g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 501mg, Sodium: 684mg, Potassium: 239mg, Fiber: 1g, Sugar: 4g, Vitamin A: 736IU, Vitamin C: 4mg, Calcium: 96mg, Iron: 2mg
Cuisine: American
Course: Salad
Author: Gina Dickson

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Update Notes: This post was originally published in 2015, but was republished with new photos, step-by-step instructions, and tips in May 2022.