Blissfully Delicious

Egg Salad Sandwiches with Bacon and Sriracha

shiracha egg salad 2

This week has been my first week back at my work after a 5-weeks stint of my “temporary” new assignment. I almost couldn’t believe those weeks just flew by, although probably a week of spring break in the middle also helped. We also finally got a little taste of warmer spring days, with a few days where the temperature went up in the 60’s degrees (it even went up to 70 degrees!!), which is pretty much considered warm at this point by anyone in Iowa. It’s also the second week of APRIL already, can you even believe it? Then my son caught some kind of crud at daycare last week, which is the first time in a while now.  It seems like at this point, I’m really truly ready for the summer to be here in full swing.

shiracha egg salad
With the longer hours at work, I wanted to prepare something even quicker that I could make for our meals, with potential lunch leftover, and I thought that it is time for me to give this spin to a classic egg salad a try. I had this recipe bookmarked for a while, so I thought, what a perfect time than now? As a cook and a baker, I don’t normally follow food trend; and sometimes I’m a little too conservative. I don’t try to mix a few candy bars and turn them into brownies or cakes for example. The same approach goes to my egg salad. I pretty much like mine simple – with mayo, and a little salt and pepper. But Sriracha? Bacon? Mmm… I love each one of those components individually, would I like them together? YES, I did. I absolutely loooved having that extra kick of spice in my creamy egg salad, and the crunchy salty crumbled bacons were just such a treat! If you’re looking for a new egg recipe to try with all of those leftover Easter eggs, this is definitely worth a try. You may never go back to your regular egg salad after this experience. Have a great week everyone!

Egg Salad Sandwiches with Bacon and Sriracha

Yield: 4 servings


2 center-cut bacon slices
1/3 cup thinly sliced green onions
3 tablespoons mayonnaise
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
6 hard-cooked large eggs, chopped
2 cups arugula
8 whole-grain bread slices, or country bread of your choice


Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and the rest of ingredients (through salt). Gently stir in chopped eggs. Season to taste (add salt or Sriracha as needed).

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

Adapted from: Cooking Light


2 Responses to “Egg Salad Sandwiches with Bacon and Sriracha”

  1. #
    Carol at Wild Goose Tea — April 14, 2014 at 6:36 pm

    I am a major fan of egg salad sandwiches. This a major excellent variation of that old favorite. I really like you used arugula for the greens. That really adds some zip and additional interest to the sandwich. On my website I match food with the teas I sell. This would make a great tea time sandwich—-even open faced on toast points.

  2. #
    Caroline {TheBarbeeHousewife} — April 16, 2014 at 11:02 am

    Egg salad has never appealed to me until now, sriracha and bacon. I think I really need to try this!

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