Spicy Egg Salad

This isn’t your classic egg salad recipe… it’s better.

Eggs are expensive—make them worth it! This spicy egg salad puts a bold twist on the classic. Smashed eggs combine with spicy Calabrian chilies, tangy mustard, capers, herby cilantro, and, of course, salty Parmesan. Enjoy it on a crusty crostini or in a sandwich—this egg salad is packed with bold flavor and far better than what you grew up eating.

WHAT YOU’LL NEED FOR SPICY EGG SALAD

• Eggs
• Mayonnaise – I am pretty brand loyal to Hellmans, but I also love using Primal Kitchen Avocado Mayo.
  • Substitution: If you don’t do mayo at all, you can substitute Greek yogurt, but it will add a tangy flavor. I highly recommend sticking with mayo.
• Crushed Calabrian Chilis – Hello, heat (and flavor)! This is the key ingredient and non-substitutable. Calabrian chili peppers have become increasingly popular over the past few years and can be found in most mainstream supermarkets near the olives and sandwich spreads. My favorite is Delallo Crushed Calabrian Chilis, but I also use Trader Joe’s Italian Bomba Hot Pepper Sauce. Need an option on Amazon? Try this ONE (*affiliate link).
• Cilantro – If you’re one of those people who hate cilantro, hate to break it to you… it’s necessary. Cilantro and Calabrian chilis are one of my favorite combos. The herbaceous flavor of cilantro pairs perfectly with the acidic heat.
• Dijon Mustard – Just a tad! It adds a layer of acidity and tang to the egg salad, breaking up the richness of the mayo.
• Capers
• Parmesan Cheese – Freshly grated only!

HOW TO MAKE SPICY EGG SALAD

Cook the Eggs – You can’t have egg salad without hard-boiled eggs! Bring a pot of water to a boil. Once boiling, carefully lower the eggs into the water one at a time using a spoon. I like to remove my eggs just before they are fully hard-boiled, but if precise timing isn’t your thing, cook them for 10 minutes. After 10 minutes, drain the pot and run the eggs under cold water.

Let the eggs cool for 2–3 minutes, then start peeling. The best method is to crack the bottom first and work your way up. Running them under cold water while peeling makes it easier to remove the shells. Set the peeled eggs aside and let them come to room temperature, about 10 minutes.

Crush – You have two options here. The first is to roughly chop the eggs on a cutting board before adding them to a large bowl. However, I prefer crushing the boiled eggs directly in the bowl. Crushing results in larger, less uniform chunks.

Combine – To the bowl of crushed eggs, add mayo, Calabrian chilies, chopped cilantro, mustard, grated Parmesan cheese, and chopped capers. Stir to combine, then add salt to taste—but only if needed, as the capers already provide a good amount of saltiness.

HOW TO SERVE

This is the kind of egg salad you might find yourself eating straight out of the bowl. However, if you’re looking to make it a bit more substantial:

• Enjoy with a bed of greens
• Scoop this herby egg salad with crackers or crusty bread
• Or make a sandwich! Top it off with crisp lettuce, avocados, or thinly sliced radishes for additional crunch.

STORING/REHEATING

Due to the cilantro in this recipe, this egg salad has a shorter shelf life than most. Store it in an airtight container in the fridge and consume within 2–3 days.