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–+ servings
egg salad in a wood bowl, with sriracha in background

Bold Spicy Egg Salad

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This spicy egg salad recipe is rich and creamy with eggs, crisp bacon, and a gentle kick of heat that makes an ordinary meal or snack feel extra special.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword comfort food, creamy, quick, spicy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Calories 758
Author Gina Dickson

Ingredients

  • 6 eggs large
  • 6 slices bacon cooked and crumbled
  • 2 tablespoons sweet onion 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

Cook the Eggs

  • Place the eggs in a single layer in a pot and cover with cold water.
    6 eggs
  • Bring the pot to a rolling boil.
  • Remove from the heat, cover, and let the eggs stand on the hot burner until fully cooked.
  • Drain the hot water, then fill the pot with cool water and ice.
  • Once the eggs are completely cool, chop them into small, even pieces and set aside.

Prepare the Add-Ins

  • Cook the bacon until very crisp.
  • Drain and pat off excess grease, then crumble into small pieces and set aside.
  • Finely chop the sweet onion and set aside.
    A knife with a white handle rests on a pink and white striped cutting board with chopped onions beside it. A small square dish of chopped cooked bacon sits nearby.

Make the Dressing

  • In a large bowl, combine the mayonnaise, Greek yogurt, Sriracha sauce, chili paste, salt, black pepper, and sugar.
    2 tablespoons Greek yogurt, 2 tablespoons mayonnaise, 2 teaspoons Sriracha sauce, 1 teaspoon chili paste, 1/4 teaspoon black pepper, 1 teaspoon sugar, 1/4 teaspoon salt
    A metal whisk rests in a white bowl filled with a creamy, orange-colored sauce or dressing, set on a white marble surface.
  • Stir until smooth and creamy.

Assemble the Egg Salad

  • Add the chopped eggs, crumbled bacon, and chopped onion to the bowl.
    6 slices bacon, 2 tablespoons sweet onion
    A white bowl filled with chopped hard-boiled eggs mixed with what appears to be pieces of tuna, with a fork resting inside. The bowl is on a white marble surface.
  • Gently stir until everything is evenly mixed and well coated.

Notes

Storage 
  • Room Temperature: Try to keep this salad out for no more than about two hours (unless it's hot) before popping it back in the fridge.
  • Refrigerator: Store leftovers in an airtight container in the refrigerator and enjoy within about three days, giving it a quick stir before serving.
  • Freezer: Skip freezing this one, because the eggs and creamy dressing will turn watery and lose their nice texture once thawed.

Nutrition

Serving: 1cup | Calories: 758kcal | Carbohydrates: 7g | Protein: 32g | Fat: 66g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 569mg | Sodium: 1394mg | Potassium: 450mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 3mg
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