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Crispy & Spicy Egg Salad Sandwich

A gourmet twist on classic egg salad featuring a spicy sriracha-mayo dressing, fresh jalapeños, and buttery, pan-fried sourdough bread.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 Sandwiches
Course: Lunch, Main Course
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs hard-boiled
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha or chili crisp
  • 1 tsp Dijon mustard
  • 2 green onions chopped
  • 0.25 tsp smoked paprika
Sandwich
  • 4 slices sourdough bread thick cut
  • 2 tbsp butter for frying bread
  • 1 jalapeño sliced

Equipment

  • Pot (for boiling eggs)
  • Skillet
  • Mixing bowl
  • Knife

Method
 

  1. Hard boil eggs for 10-12 minutes, cool in ice water, peel, and chop.
  2. In a bowl, whisk mayo, sriracha, mustard, paprika, salt, and pepper.
  3. Fold in chopped eggs and green onions until coated.
  4. Butter one side of each bread slice. Fry in a skillet over medium heat until golden and crispy.
  5. Assemble sandwiches with egg salad and fresh jalapeño slices on the non-fried side. Close with the second slice, crispy side out.

Notes

For less heat, remove the seeds from the jalapeño or omit the sriracha.