Description
A creamy and flavorful Spicy Egg Salad made with hard-boiled eggs, Greek yogurt, mayonnaise, and a kick of sriracha, balanced with fresh lemon juice and chives. Perfect for a light lunch served on toasted bread with cucumber, avocado, and a sprinkle of furikake seasoning for added texture and umami.
Ingredients
Egg Salad
- 6 hard-boiled eggs
- ¼ cup 0% Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon sriracha
- Kosher salt, to taste
- Black pepper, to taste
- 1-2 tablespoons chives, chopped small
To Serve
- 1 slice bread, toasted
- 6-8 slices English cucumber, thinly sliced
- ½ small avocado, peeled, pitted, and thinly sliced
- Sprinkle of furikake or any preferred seasoning
Instructions
- Prepare the eggs: Peel the hard-boiled eggs and separate the yolks from the whites. Roughly chop the egg whites into small pieces and set them aside in a separate bowl.
- Make the spicy dressing: In a large mixing bowl, add the egg yolks, 0% Greek yogurt, mayonnaise, fresh squeezed lemon juice, sriracha, kosher salt, and black pepper. Whisk all the ingredients together until the mixture becomes smooth and creamy.
- Combine eggs and dressing: Add the chopped egg whites and chopped chives to the bowl with the spicy yogurt dressing. Gently fold everything together until well combined, ensuring the whites retain some texture.
- Chill the salad: Cover the mixing bowl with plastic wrap and refrigerate the egg salad until ready to serve, allowing the flavors to meld.
- Assemble the sandwich: Toast a slice of bread and layer on the spicy egg salad, followed by thin slices of English cucumber and avocado. Sprinkle with furikake or your choice of seasoning for an added flavor boost.
Notes
- Use 0% Greek yogurt to keep the salad light and creamy with lower fat content.
- Adjust the amount of sriracha to control the spiciness according to your taste.
- Furikake seasoning adds a nice umami flavor but can be substituted with sesame seeds, chili flakes, or everything bagel seasoning.
- For a lower calorie option, serve the egg salad on cucumber slices or lettuce leaves instead of bread.
- This egg salad can be made a day ahead and stored in the refrigerator for up to 3 days.
