Spicy Egg Salad
This spicy egg salad recipe is light, healthy and SO delicious. The spicy yogurt dressing keeps this recipe on the lighter side and adds a punch of extra protein. It is then layered with thinly sliced cucumber, creamy avocado and furikake for the ultimate flavor combination. You’re going to LOVE this easy egg salad recipe.
Serve this spicy egg salad over toast, tuck it in a wrap or pile it high on a bagel. You can even enjoy it with carrot chips or celery sticks for a lower carb option. This spicy egg salad recipe is perfect for lunches or as a mid-day snack.
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How to Hard Boil Eggs
Add the eggs to a pot and cover them with cool water. You want the water to reach one inch above the eggs. Bring the eggs to a boil. Once the water comes to a boil, cover the eggs and turn off the heat. Let them sit in the hot water for 10-12 minutes. 12 minutes will yield a firmer yolk.
Drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 12-15 minutes before you peel the eggs.
Ingredients Needed for Spicy Egg Salad
Hard Boiled Eggs – You’ll need 6 peeled hard-boiled eggs for this recipe. Be sure to separate the yolks from the whites. See above for tips on boiling your eggs.
Dressing – You’ll combine 0% Greek yogurt, 6 egg yolks, fresh squeezed lemon juice, sriracha, kewpie mayonnaise, salt and black pepper for this recipe. Whisk until smooth and creamy.
Chives – You’ll need 1-2 tablespoons of freshly chopped chives for this recipe.
How to Make Spicy Egg Salad
Peel your hard-boiled eggs and separate the whites from the yolks. Add the yolks to a large mixing bowl. Then, you’ll roughly chop the whites into small pieces, set them aside.
Next, add the 0% Greek yogurt, fresh squeezed lemon juice, sriracha, kewpie mayonnaise, salt and black pepper to the bowl with the yolks. Whisk until smooth and creamy.
Add the chopped egg whites to the bowl with the spicy yogurt dressing. Add the chives and gently fold everything together until it’s well combined. Cover and refrigerate until you’re ready to enjoy.
Storage
Store any extra spicy egg salad in an airtight container in the refrigerator for three to four days. Enjoy with crackers, over toasted bread, or with your favorite vegetables.
Spicy Egg Salad
Equipment
- 1 pot with lid boil eggs
- 1 colander
- 1 bowl for ice bath
Ingredients
- 6 hard-boiled eggs
- ¼ cup 0% Greek yogurt
- 1 tablespoon sriracha
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon kewpie mayonnaise
- ¼ teaspoon salt, to taste
- ⅛ teaspoon black pepper, to taste
- 1-2 tablespoons chives, chopped small
Optional Additions
- 1 slice bread, toasted
- 6-8 slices English cucumber, thinly sliced
- ½ small avocado, peel ,pit and slice thin
- sprinkle furikake
Instructions
- How to Make Spicy Egg Salad
- Peel your hard-boiled eggs and separate the whites from the yolks. Add the yolks to a large mixing bowl. Then, you’ll roughly chop the whites into small pieces, set them aside.
- Next, add the 0% Greek yogurt, fresh squeezed lemon juice, sriracha, kewpie mayonnaise, salt and black pepper to the bowl with the yolks. Whisk until smooth and creamy.
- Add the chopped egg whites to the bowl with the spicy yogurt dressing. Add the chives and gently fold everything together until it’s well combined. Cover and refrigerate until you’re ready to enjoy.
