Sriracha Egg Salad

A fun twist on traditional egg salad, this spicy Sriracha Egg Salad is packed with protein and makes for a tasty vegetarian lunch. If you’ve got leftover hard-boiled eggs on hand, it’ll take you just a few minutes to throw together!

Stacked egg salad sandwiches next to a bottle of sriracha sauce.

No shade to classic egg salad but our sriracha version is way more fun. It’s made with creamy Greek yogurt, fiery sriracha sauce, and crunchy celery – each bite is better than the last.

And just like our favorite chickpea salad recipe, there are so many ways to enjoy it:

  • In lettuce cups or wrapped in a tortilla.
  • As an egg salad sandwich with homemade kale chips or salty potato chips.
  • Stuffed in hollowed-out tomatoes (great for summer).
  • Scooped up with pita chips or crackers.

Basically, it’s delicious and easy to switch up. Come on, let’s make some!

Cutting board with chopped celery, green onion, and parsley. Peeled hard cooked eggs, vinegar, sriracha, and Greek yogurt in bowls arranged on a table.

Ingredient Notes

Sriracha Chili Sauce: This tangy, garlicky, spicy sauce can be found near the soy sauce at most grocery stores. If you’re worried about the salad being too spicy you can easily adjust the heat level by using less of it in the recipe. 

Hard-Boiled Eggs: If you’re in a hurry you can buy hard-cooked eggs at the grocery store. We like to make a batch of eggs in the Instant Pot Mini and pop them in the fridge to have on hand for snacks or whipping up salads during the week.

How To Make This Spicy Egg Salad

Step 1: Peel and roughly chop the hard-boiled eggs.

Step 2: Combine the Greek yogurt, sriracha, vinegar, salt, and pepper. At this point, the mixture will be a curious pink color. Hang in there, things are going to start looking appetizing – I promise.

Fork mixing yogurt and sriracha in a bowl.

Step 3: Next, add the eggs, green onion, celery, and parsley.

Step 4: Mix everything together, give it a taste, and add more sriracha or salt as desired.

Now all that’s left to decide is whether to scoop the salad onto toasted bread or grab a fork and eat it straight from the bowl. There are no wrong answers here!

Prepared egg salad in bowl next to toasted bread and a pan of kale chips.

Recipe Variations

We tried to keep this egg salad simple but there are so many fun ways you can change it up. Here are a few ideas:

  • For a richer flavor, use a 50/50 mix of Greek yogurt and mayonnaise
  • Pickles: Mix in chopped dill pickles or serve some wedges on the side
  • Add a pinch of garlic powder or a few shakes of Everything Bagel seasoning. A dusting of Trader Joe’s Ranch Seasoning Blend is another good option.
  • Mix in more veggies like shredded carrots, chopped red bell pepper, or whatever you need to use up!
Stacked egg salad sandwiches on whole grain bread, sriracha sauce bottle, and pan of pickle wedges on a table.

Spicy Sriracha Egg Salad

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This spicy egg salad is the perfect cure for lunchtime boredom. It’s flavorful, packed with protein, and equally delicious served on toasted bread or stuffed into lettuce cups. 

Ingredients

  • 3 Large Hard-Boiled Eggs
  • 3 to 4 tablespoons Plain Greek Yogurt (we used 2%)
  • 2 to 3 teaspoons Sriracha (*start with 1 or 2 teaspoons and add more as desired)
  • 1/2 teaspoon Apple Cider Vinegar
  • Salt and Pepper, about ⅛ teaspoon each
  • 1 Green Onion, thinly sliced
  • 1 Celery Stalk, finely chopped
  • Chopped Fresh Parsley, about 2 to 3 teaspoons

Instructions

  1. Peel and roughly chop the cooked eggs. I like to leave them a little on the chunky side.
  2. Combine the Greek yogurt, sriracha, vinegar, salt, pepper, and green onion.
  3. Then add the chopped eggs, celery, and parsley.
  4. Mix it all up, taste, and adjust the seasonings as desired (see note). Refrigerate until ready to eat.
  5. Serve on toasted bread (open-faced or sandwiched together), wrapped in a tortilla, scooped with crackers, or whatever sounds good. Then dig in!

Notes

Adjusting Flavor: If the mixture feels too dry, stir in another tablespoon of yogurt. Want it spicier? Add an extra squirt of sriracha sauce. To really punch up the flavor sprinkle in some Everything Bagel Seasoning.

Egg Salad Storage: Refrigerate in a sealed container for 3 to 4 days. There may be liquid at the bottom of the container, it’s whey from the yogurt, you can drain it off or mix it back into the salad.

Yield: As written, the salad makes about 1⅓ cups (160 grams) of egg salad.

Nutrition Information:
Yield: 2 Serving Size: About 2/3 cup
Amount Per Serving: Calories: 184Total Fat: 8.4gSaturated Fat: 2.9gCholesterol: 281mgSodium: 313mgCarbohydrates: 11.7gFiber: 3.8gSugar: 5.9gProtein: 15.1g

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8 Comments

    1. Hi, Breall!

      Though we’ve never tried it, I can’t think of a reason you shouldn’t be able to swap cooked shredded or chopped chicken for the eggs. The egg yolks do add to the creaminess so you might want to stir in an extra tablespoon or two of greek yogurt to keep it from being on the dry side.

      Good luck with your spicy sandwich, we’d love to hear how it turns out!

    1. I think you’ll love it, Bethany. The sriracha is a nice contrast to the richness of egg salad and with just the right amount of spicy kick 🙂

  1. my husband has me trained to put sriracha in just about everything i make for his lunches. i actually hadn’t thought about egg salad–great idea! 🙂