This is the best spicy southern egg salad recipe that makes perfect egg salad sandwiches for any occasion. The bold spicy seasonings elevate this southern recipe for egg salad from classic to a kicked-up southern spread that will become a new favorite.
With a few easy steps, this delicious egg salad is perfect for a quick lunch or quick snack any time of day. The great thing is if you have any leftovers they keep in the fridge for up to 5 days.
If you like really spicy food I suggest you add some of my addictive Cowboy Candy Jalapenos. Just chopped up a few and stirred in. For 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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Why this recipe works
- 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.
- Sweet onions and a pinch of sugar rounds this recipe off to make it a classic southern blend.
- 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
- 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.
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
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 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 large bowl, combine mayonnaise, Greek yogurt, Sriacha, chili paste, salt, pepper, and sugar. Mix until it has a smooth creamy consistency.
5. Add chopped bacon and onions, stir until coated with sauce.
6 For the last thing, add eggs to the mixture and gently stir just enough to cover eggs with sauce.
❓ FAQ
If your egg salad turns out too runny, you can firm it up by adding more chopped eggs. It is also helpful to place the egg salad back into the refrigerator for an hour to allow the mayonnaise to chill and set up.
According to the USDA, if the egg salad has been properly stored in an airtight container, it can keep in the refrigerator for up to 5 days.
According to the USDA, Never leave food out of refrigeration for over 2 hours. If the temperature is above 90 °F, food should not be left out for more than 1 hour.
💭 Tips for serving
- For a true 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 classic 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.
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Recipe
Best Spicy Southern Egg Salad 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 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.
Nutrition
Update Notes: This post was originally published in 2015, but was republished with new photos, step-by-step instructions, tips, and video in September of 2021.
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