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Spicy Jalapeño Egg Salad Sandwich

A creamy and chunky egg salad sandwich with a kick from fresh jalapeños and smoked paprika, served on thick-cut toasted bread.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 8 large eggs hard-boiled and chopped
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 2 jalapeño peppers seeded and finely diced
  • 1 stalk celery finely diced
  • 2 tbsp fresh chives chopped
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper
Assembly
  • 4 slices thick-cut bread sourdough or whole wheat, toasted
  • 1 pinch smoked paprika for garnish
  • 1 jalapeño sliced, for garnish

Equipment

  • Saucepan
  • Mixing Bowl
  • Toaster

Method
 

  1. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool.
  2. Peel the cooled eggs and chop them into chunks. Place in a large bowl.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper.
  4. Add the dressing, diced jalapeños, celery, and chopped chives to the eggs. Gently fold to combine.
  5. Toast the bread slices until golden brown.
  6. Assemble the sandwiches by piling egg salad onto two slices of toast. Top with jalapeño slices and a dusting of paprika, then cover with the remaining toast.

Notes

For a milder spice, remove all seeds and ribs from the jalapeños. For more heat, leave them in or add a dash of cayenne pepper.