Description

This recipe presents a vibrant egg salad sandwich, offering a harmonious blend of creamy texture and a delightful spicy kick. Hard-boiled eggs are mashed and combined with a rich, savory dressing, fresh chives, and thinly sliced jalapeños, providing both flavor and a gentle heat. The mixture is generously spread between slices of perfectly toasted bread, which contributes a satisfying crispness to each bite. A sprinkle of smoked paprika and red pepper flakes enhances the visual appeal and deepens the spicy profile, while crispy turkey bacon bits add an additional layer of savory crunch. This sandwich is a balanced and flavorful option for a hearty lunch or light dinner.

Ingredients

Scale

6 large hard-boiled eggs, peeled and cooled
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh chives, finely chopped, plus more for garnish
1 small jalapeño, thinly sliced (seeds removed for less heat), plus more for garnish
1/4 teaspoon smoked paprika, plus more for garnish
1/4 teaspoon red pepper flakes, plus more for garnish
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 tablespoons crispy turkey bacon bits
4 slices of sourdough or preferred bread
1 tablespoon butter or olive oil, for toasting

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Instructions

In a medium bowl, roughly mash the peeled hard-boiled eggs with a fork. Leave some larger pieces for texture.
Add the mayonnaise, Dijon mustard, chopped chives, sliced jalapeño, smoked paprika, red pepper flakes, salt, and black pepper to the mashed eggs. Mix gently until all ingredients are well combined.
Stir in the crispy turkey bacon bits. Taste and adjust seasonings as needed.
Heat a skillet or griddle over medium heat. Spread butter or brush olive oil lightly on one side of each bread slice. Place the bread butter-side down on the hot skillet.
Toast the bread for 2-3 minutes per side, or until golden brown and crispy.
Evenly divide the spicy egg salad mixture between two slices of toasted bread. Top with the remaining two slices of toasted bread.
Cut each sandwich in half, if desired. Garnish with additional fresh chives, jalapeño slices, and a sprinkle of smoked paprika or red pepper flakes before serving.

Notes

For perfectly hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath to stop cooking.

Adjust the amount of jalapeño and red pepper flakes to suit your preferred spice level. For a milder version, omit the red pepper flakes.

This egg salad can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Toast the bread just before serving for optimal crispness.

Consider adding a touch of celery for extra crunch if desired.

Prep Time: 15 minutes
Cook Time: 5 minutes

Nutrition

Calories: 450 kcal
Fat: 30g
Carbohydrates: 25g
Protein: 20g