This Smashed Chickpea Egg Salad is a smoky, slightly spicy spread that’s great on salads, sandwiches or on top of crackers as a snack!
Sorry for all the alliteration in that opening sentence. I just couldn’t help myself! Total writer geek right here. 🙂 Today’s recipe has been a long time coming. There are a few things I make for myself all the time but never get around to sharing on the blog, because, well, there’s just so many other things to share! This egg salad is one of those beloved-but-never-shared recipes. I probably make it every other week for myself to use in lunches, as a snack when I get home from work, or for dinner when Mr. MLS is traveling for work.
Growing up, my mama made egg salad almost every week. When Sunday rolled around you could count on hearing one noise come out of the kitchen: the sound of eggs bobbing up and down against her stainless steel saucepan. My sister and I watched with wide eyes as she mixed everything together and made us one of our favorite sandwiches. So simple, but so satisfying. We could never get enough.
Now that she and my dad are empty nesters, I don’t think she makes it as much, but it’s something I will always remember about her. And now that I’m on my own, I’ve created a new way to carry on this egg salad tradition by putting a twist on my mama’s method. Not that there was anything wrong with the original recipe, but you know me, I like to mix things up! 😉
What’s great about this Smashed Chickpea Egg Salad is that it introduces so many new flavors to a classic recipe without being overly complex. There are only six ingredients: eggs, chickpeas, paprika, Sriracha, mayo and Dijon mustard, and together they form the perfect combination of both smoky, spicy and creamy goodness. I promise you this egg salad is so good, you’ll want to eat it by the spoonful (or hide it from the rest of your family). Enjoy, and Happy Monday! XOXO, Lauren.
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This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
- 4 eggs
- cup chickpeas
- 1 teaspoon paprika
- 2 teaspoons Sriracha (or hot sauce of your choice)
- 1/4 cup mayo
- 2 tablespoons Dijon mustard
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and cook for 1 minute. Cover eggs, remove from heat, and set aside for 8-10 minutes. Drain water from the pan and cover eggs with cold running water. Peel, chop and place eggs in a medium bowl.
- In another medium bowl, use a fork to smash about half of the chickpeas, then add chickpeas to chopped eggs. Add remaining ingredients and gently mix together. Season with salt and pepper to taste. Use in sandwiches, salads or on top of crackers as a snack.
I love alliteration, so your first sentence had me smiling for sure! And I happen to love smashed chickpea sammies, so this version is totally calling my name, girlfriend! Such a delicious spin on egg salad! Plus you made it a lil spicy with Sriracha- yaaaahhhs! I could eat this for lunch daily! Cheers, sweets! xo
This looks so delicious!! I love the add of sriracha for some spice!
Thanks so much, Emily! Any hot sauce works well.
What a great idea! I love how high in protein it is, great for after a workout!!
Yes! I eat it in a breakfast wrap sometimes too if I do an intense morning workout! 😀
I loooove egg salad. It has gotten me through many a rough nap time. Haha! Gonna have to try chickpeas in it next time.
Aren’t simple and satisfying dishes the best? Hope you’re having a great Monday, Raia.
Sounds like a yummy combo! Egg salad was my mom’s favorite, it always makes me think of her. I bet the chickpeas add a really great flavor and texture.
this looks like the perfect sandwich!
I love having quick and easy lunch or dinner options – I usually wait until the last minute when I am starving and then just start eating whatever I can find! Love that you put a little twist on your favorite recipe – that sriracha is brilliant!
I live off quick, easy and yummy recipes! Thanks for sharing the love with this egg salad recipe! 😀
Yay for alliteration, love it! Looks like a great lunch!
Thanks so much Sharon. Happy Monday to you!
So fun! I love this idea – can’t wait to make this for lunch on some homemade GF bread. Nom nom nom!!!
~jules
Thanks so much Jules! I’m having it on GF bread for lunch today. Enjoy!!
This is such a great way to take egg salad to a new level! I love the addition of chickpeas in here. Sounds so flavorful and perfect for lunch!
Thanks Gayle. I’m eating it for the third day in a row for lunch today! 😉 😛
That looks so good! I could see it rolled up in a lettuce leaf, too.
Totally! I do that all the time, Dorothy!
Ohhhh!!! What a yummy idea! This looks so delish!
Thanks dear Julie! Hope your week is off to a great start.
The mustard and sriracha are terrific flavorings for this sandwich filling! YUM!
Thanks for the egg salad love, Liz! Have a great day.
Love that spike of sriracha!
Thanks so much Rebecca!
Tate is a lover of Sriracha and hard boiled eggs, and I love to sneak in extras–this looks like just the thing to make us both happy
That’s awesome! I didn’t branch out to eating Sriracha until I was in college, but I LOVE it now! You’ll have to let me know what he thinks about this if you make it. 😀 Hugs, Lauren.
What a unique recipe!!!! Love chickpeas.
Chickpeas are the best! I do a version without eggs.
I make this without eggs sometimes, too, and sub avocado. 🙂 Enjoy!
Can’t wait to try this. Sounds like a good flavor!
This looks so amazing and easy, and I love that it’s budget friendly. I can see myself just eating the whole batch.
Yum! I love egg salad, and I love chickpeas. I would have never thought to combine the two. I will have to give it a try! 🙂
What a protein packed meal 🙂
Such a great idea – I think egg salad can be a little bland, not this one!
I bet the chickpeas add a lovely texture and flavor. Thanks so much for sharing it at Savoring Saturdays linky party! Hope you’ll join us again.
Yes! The more flavor, the better, right? Happy Friday Emily!