Egg Salad Creamy Smokey Hot As In Spice Food

SPICY EGG SALAD RECIPE

Spicy Egg Salad Recipe image

This spicy egg salad is taken to the next level with crisp bacon, Sriracha, and spices.

Provided by Tara Rylie

Time 6m

Number Of Ingredients 12

Ingredients

⅓ cup mayonnaise
1 teaspoon Sriracha
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 small garlic clove, minced
¼ teaspoon salt
⅛ teaspoon cayenne
⅛ teaspoon black pepper
6 hard boiled eggs, peeled and diced
¼ cup celery, thinly sliced
2 tablespoons chives, finely chopped
6 slices bacon, cooked crisp and crumbled

Steps:

Combine the mayonnaise, Sriracha, Dijon mustard, fresh lemon juice, minced garlic, salt, cayenne, and black pepper in a small bowl. Whisk to combine.
In a medium bowl, fold together the diced hard boiled eggs, sliced celery, chopped chives, and crumbled bacon. Then, fold in the sauce mixture.
Cover and chill until ready to serve.

Nutrition Facts : Calories 411 calories, Carbohydrate 2 g carbohydrates, Cholesterol 260 mg cholesterol, Fat 39 g fat, Fiber 0 g fiber, Protein 13 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 492 mg, Sugar 1 g, TransFat 0 g

THE BEST CLASSIC EGG SALAD RECIPE

The Best Classic Egg Salad Recipe image

The Best Classic Egg Salad Recipe - All the right ingredients in all the right proportions. This rich creamy egg salad is sure to be a family favorite.

Provided by Sommer Collier

Categories Side Dish

Time 25m

Number Of Ingredients 9

Ingredients

8 hard cooked eggs (peeled and chopped)
1 cup celery, (diced)
1 cup red onion, (diced)
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons fresh chopped dill weed, (or 1/4 teaspoon of dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika

Steps:

Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill - cold eggs peel easier than warm eggs.
Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you're having trouble, run them under cold water as you peel.
Chop the hard boiled eggs into small pieces. Dice the celery and onions.
Place all ingredients in a bowl and mix until combined. Chill in refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with chives or your favorite fresh herbs.

Nutrition Facts : ServingSize 1 cup, Calories 245 kcal, Carbohydrate 4 g, Protein 9 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 256 mg, Sodium 631 mg, Sugar 2 g

SPICY EGG SALAD

Spicy Egg Salad image

Egg salad with a little kick! Adjust the chile powder to your liking - start with less if you're not an affirmed chilehead & then increase as desired. Let egg salad rest 30 to 45 minutes after making final pepper addition to let flavors meld.

Provided by Busters friend

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 large eggs, hardboiled, cooled & peeled
1/2 cup diced celery (inner stalks best)
1/2 cup diced onion
1 1/2 tablespoons prepared mustard (I use brown)
1/2 teaspoon mccormick chipotle chile
1/3 cup mayonnaise

Steps:

Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
Stir in mustard, chile powder & mayo.
Fold in celery & onion.
Chill for 45 minutes.
Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!

Nutrition Facts : Calories 155.4, Fat 10.9, SaturatedFat 2.7, Cholesterol 251.4, Sodium 237.2, Carbohydrate 5.3, Fiber 0.5, Sugar 1.8, Protein 8.9