I hope you give my healthy Sriracha egg salad, and Curry Avocado Egg Salads a try! If you’re looking for a breakfast sandwich packed with flavor, I’ve created two versions of egg salad to suit your taste. Topped similarly, feel free to add your own ingredients.

I am diabetic, but I’m able to control my glucose without medication. The one thing I miss the most is bread. I have found I can have one slice of either Dave’s Killer Bread Organic 21 Whole Grains and Seeds Bread or Pepperidge Farm Whole Grain Bread. Dave’s is a smaller slice with 14 grams of carbohydrates, but a full size slice is 22 grams. Pepperidge Farm’s is a full size and has 22 grams of carbohydrates per slice. I’ll be sharing a variety of flavorful egg salad variations that don’t skimp on taste. Check out my healthy page for upcoming recipes.

Egg salad has a simple yet rich history that reflects its place in many cultures’ culinary traditions. While the exact origin is hard to pinpoint, its roots likely stem from the use of hard-boiled eggs, a staple in many early cuisines due to their convenience and long shelf life. The modern concept of egg salad, combining eggs with a creamy dressing like mayonnaise, gained popularity in the late 19th and early 20th centuries, particularly in Europe and the United States.

The dish draws influence from French cuisine, where mayonnaise, invented in the 18th century, became a popular condiment. French cooks often combined mayonnaise with meats, seafood, and eggs, which likely inspired early versions of egg salad. The accessibility and simplicity of eggs made them a common ingredient, and when paired with mayonnaise, they became a convenient, flavorful filling for sandwiches.

By the early 20th century, egg salad had become a popular dish in the U.S., particularly in delis and home kitchens. It was especially embraced during times of economic hardship, like the Great Depression and World War II, due to eggs being an affordable and nutritious protein source. Egg salad sandwiches became a lunchtime staple, often served in schools, cafeterias, and picnics.

Egg salad’s appeal lies in its versatility. It can be enhanced with various ingredients like mustard, celery, herbs, or pickles, and adapted to different flavor profiles, from simple and classic to bold and inventive. Today, it remains a beloved dish worldwide, with countless variations that reflect regional tastes and dietary preferences. Its enduring popularity speaks to its simplicity, flavor, and the comfort it brings to the table.

I made these two egg sandwiches to showcase all the options, but the choice is yours. Personally, I prefer the Sriracha mayo egg salad, but both are amazing and you should give them a try. I have even added sriracha to curry mayo which I like a lot.

I will buy smaller mayonnaise containers, so I can make smoked ancho mayo, sriracha mayo, curry mayo, and smoked ancho sriracha mayo. I put them on all kinds of sandwiches.

Sriracha is a popular hot sauce known for its bright red color, spicy yet tangy flavor, and versatility in various dishes. The sauce is made primarily from chili peppers, vinegar, garlic, sugar, and salt. Its balanced flavor of heat and sweetness makes it a favorite for enhancing the taste of everything from Asian dishes like pho and stir-fried noodles to Western foods like burgers, pizza, and eggs.

The origin of sriracha sauce can be traced back to the coastal town of Si Racha in eastern Thailand. It’s believed that in the 1930s, a local woman named Thanom Chakkapak created the original recipe, which became popular in the region for its unique flavor. Her version, however, was more of a dipping sauce for seafood, slightly sweeter and milder than the commercial versions we know today.

Sriracha gained global fame in the 1980s when David Tran, a Vietnamese immigrant to the United States, started producing it under his brand, Huy Fong Foods. Tran’s version, which is often referred to as “Rooster Sauce” because of the iconic rooster logo on the bottle, was slightly different from the original Thai recipe. It was spicier and less sweet, catering to the American palate, but it maintained the core ingredients and flavor profile.

Tran’s sriracha became a household name, quickly becoming a staple in restaurants and kitchens across the U.S. and eventually worldwide. Though there are many variations and brands of sriracha today, Huy Fong Foods’ version remains the most widely recognized.

Sriracha’s global rise in popularity has led it to become more than just a condiment—it’s an ingredient in snacks, drinks, and even a source of culinary inspiration for new hot sauce creations.

Whether you’re looking to create a traditional Mexican meal or simply add a unique twist to your cooking, ancho peppers provide a distinctive flavor that enhances a variety of dishes.