Kicked Up Egg Salad


Kicked Up Egg Salad

Delicious, spicy and filling! Try this simple easy recipe for your next lunch box meal! 

Course Breakfast, Main Course, Salad, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 462 kcal


  • 4 large Hard boiled eggs
  • 2.5 tbsp Mayonnaise
  • 1 tsp Sriracha or more if you like it really spicy
  • 1 tbsp Bacon bits optional
  • 1-2 tbsp Scallions chopped
  • 1/2 tsp Salt to taste
  • 1/4 tsp Black pepper to taste


  1. In medium sauce pan, place in eggs. Add water 1/2 way or until eggs are completely covered. Bring water to a boil over medium heat. Cover and remove pan from heat, let sit for 12 minutes. 

  2. Run cold water over eggs until they are cool to the touch or cool enough to handle. 

  3. Crack and peel eggs. 

  4. Chop the eggs up into small chunks and add to a bowl.

  5. Dice celery into small pieces. 

  6. Add the mayo, sriracha, bacon bits, scallions, salt and pepper and combine.

  7. Serve immediately or refrigerate until chilled to liking. Store in a sealed container in the fridge up to 1 week.

Recipe Notes

This salad is great served ice cold wrapped in the 3 ingredient Low Carb Tortillas with crispy lettuce and garden tomato slices.