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Egg salad sandwiches have long been a staple in American cuisine, beloved for their creamy texture and satisfying taste. Whether served at picnics, lunchboxes, or brunch gatherings, these sandwiches offer a delightful combination of simplicity and comfort. However, as culinary preferences evolve, so too do the traditional recipes that accompany them. Enter the Spicy Chili Egg Salad Sandwiches—a bold and flavorful twist on the classic dish that is sure to tantalize the taste buds of those who crave a bit more excitement in their meals.

Spicy Chili Egg Salad Sandwiches

Discover a bold twist on a beloved classic with Spicy Chili Egg Salad Sandwiches! This delectable recipe combines creamy egg salad with the kick of Sriracha, making it the perfect choice for lunches, brunches, or quick snacks. Enjoy the satisfying crunch of fresh vegetables and the rich flavors of mayonnaise and mustard. Easy to customize based on your taste, these sandwiches are sure to elevate your meal game. Dive into the recipe and enjoy every spicy bite!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon sriracha sauce (adjust to your spice preference)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and black pepper, to taste

1/4 cup finely diced red onion

1/4 cup finely chopped celery

2 tablespoons finely chopped fresh cilantro (optional)

4 slices of whole grain or sourdough bread

Crisp lettuce leaves for garnish

Extra sriracha for drizzling, if desired

Instructions
 

Hard Boil the Eggs: Begin by placing the eggs in a medium saucepan and covering them with cold water. Heat over medium-high until the water comes to a rolling boil. Once boiling, cover the pot with a lid, remove from heat, and let sit for 12 minutes. After this time, carefully transfer the eggs to an ice bath (a bowl filled with ice and water) to cool for about 5 minutes, which will also make peeling easier.

    Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, sriracha sauce, chili powder, garlic powder, smoked paprika, salt, and black pepper. Stir well to ensure a smooth consistency. Taste the dressing and adjust the sriracha and seasonings according to your spice preference.

      Chop the Eggs: Once the eggs are completely cool, tap each egg gently on the countertop to crack the shell, then peel them under running water for easier shell removal. Roughly chop the peeled eggs into bite-sized pieces and add them to the mixing bowl with the prepared dressing.

        Add Vegetables: Fold in the finely diced red onion, chopped celery, and cilantro (if using) into the egg mixture. Gently mix until just combined, ensuring that the eggs are evenly coated with the dressing. Taste again and adjust the seasoning if needed.

          Assemble the Sandwiches: Toast the slices of bread until they are golden brown and crispy. On the bottom two slices, generously spoon the spicy chili egg salad mixture. Place a few crisp lettuce leaves on top, then cap with the remaining slices of bread, pressing down lightly to secure everything.

            Serve: Cut each sandwich in half diagonally for a stylish presentation. If desired, drizzle additional sriracha over the sandwiches for an extra kick. Serve immediately alongside crunchy pickles or chips for a delightful crunch!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2