Spicy Egg Salad English Muffins Recipe - Allrecipes.com
Spicy Egg Salad English Muffins Recipe
  • READY IN 20 mins

Spicy Egg Salad English Muffins

Recipe by  

"This is a delicious, quick, and easy breakfast main dish with a spicy kick to get you going in the mornings."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, and hot pepper sauce together in a bowl; season with salt and black pepper.
  3. Place English muffins, cut-side up, on an ungreased baking sheet. Place 1 slice Canadian bacon on each muffin. Spoon 1/4 cup of egg mixture on top of bacon and sprinkle with pepper jack cheese. Top with green onions.
  4. Bake in preheated oven until cheese melts, 6 to 8 minutes.
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Reviews More Reviews

Aug 20, 2013

Wonderful! And not to mention a spicy modern take on a regular breakfast sandwich which was a welcome departure from what I typically make. I added a little sliced tomato for some additional color and flavor. Next time I might try this with regular bacon - either way it'll be delicious. This was so good served with fresh fruit and a hot cup of tea! Thanks for a great recipe Occasional Cooker!

Sep 28, 2013

Boy Howdy...this cook never ceases to amaze me with her wonderful recipes. I didn't have any bacon, so my review is just for the egg salad on the muffin. I loved the addition of honey giving this egg salad a nice sweet and spicy combo of flavor. I topped with cilantro since I didn't have any scallions. Just add a nice piece of fruit and you have the perfect brunch. I'm surely going to buy some Canadian bacon and make these for the whole family. Thanks Occasional Cooker, another winning recipe.


11 Ratings

Sep 14, 2013

I did my best to cut this down to one serving--a few times I eyeballed measurements. I only made one change and that was using real bacon instead of canadian bacon and I crumbled it into the egg mixture. Absolutely delicious.

Apr 30, 2014

We really enjoyed this recipe…The addition of horseradish along with honey is not a combination I would have come up with on my own. The addition of hot sauce, cayenne and my favourite, black pepper blended together for a very flavourful egg sandwich. Served this for dinner with hash browns… Will make this again.

Aug 31, 2013

Wonderful! I used about a teaspoon of Sriracha and the heat was nice. I also added an extra egg because my eggs were a bit small and it just seemed like it needed a bit more egg. Loved it!

Dec 28, 2013

This recipe is nearly identical to one that we used when we owned a B&B in Durango, CO. The only difference is the addition of horseradish, and we used a lot of cayenne. It's a great recipe and we always got very positive comments on it when we served it. The only down side was peeling 5 dozen eggs!

Mar 25, 2015

Yum! This is delicious any way you cut it, even making changes depending on what you have on hand. The main thing I changed was that I used 6 hard boiled eggs rather than 3. I did it exactly the way the recipe called for initially, but after looking at the mixture, it looked like egg soup! There was so much sauce it was ridiculous. So I boiled three more eggs and added them to the mixture and it seemed perfect at six eggs to the amount of sauce. The other thing I changed was just eliminating the bacon altogether since I am a vegetarian. I opted to add a few slices of tomato and replace meant of that. Will definitely make this again with additional variations!

Jan 01, 2014

Thanks for a breakfast recipe that is quick enough for every day and special enough for a company brunch. I chopped the bacon into the egg mixture and mixed in the cheese rather than sprinkling it on top. My husband added a bit of green taco sauce to his, but he really likes things spicy. Next time I might replace the hot sauce with taco sauce.


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  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 331 mg
  • 110%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 1380 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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