Sriracha Egg Salad
Sriracha brings egg salad to a whole new level of deliciousness. Try this simple recipe and enjoy!
Recently I discovered Sriracha sauce.
My daughter told me she uses it in many of her dishes that she makes now that she’s out on her own. My friend Maria said the same thing. She told me she uses Sriracha in many of her recipes.
I didn’t know what I was missing until I cooked with this amazing ingredient the first time. This wonder sauce gives a great depth of flavor to anything you put it in or on.
My husband who usually does not like anything too spicy and neither do I for that matter really didn’t notice the hot or spiciness to the recipe when added. We did however thought the dish had a depth of flavor that it didn’t have before.
Sriracha just adds such great flavor to any dish. A little sweet and tangy and just perfect.
If you haven’t used this sauce before, go pick it up and try it soon. You will know what I’m talking about once you have it in a dish for the first time.
You wouldn’t think Sriracha would taste good on eggs especially prepared egg salad but oh boy! It sure does. Totally delectable. The whole family loves egg salad this way now.
Sriracha Egg Salad
Yields: 4 servings
🥚 🥚🥚🥚🥚🥚
What’s In Sriracha Egg Salad…
Ingredients:
- 8 large eggs
- 1/2 cup or more mayo, I used light, don’t use fat free for this recipe
- 1 tbsp Sriracha, more to drizzle over top of finished egg salad
- 1/2 tsp white or black pepper
- 1/2 tsp sea or kosher salt
- 1/4 – 1/2 tsp dried dill, or if you have fresh dill add 1 tbsp
- 1/2 tsp turmeric
- 1/2 – 1 tsp celery seed or 1 stalk celery diced
- 2 scallions/green onions, rinsed and chopped finely (only use half of the dark green and all of the white)
Five Simple Steps…
Directions:
- Boil eggs, see “5 simple steps to make the perfect hard boiled eggs” http://pamsdailydish.com/five-easy-steps-to-make-the-perfect-hard-boiled-egg/
- In a large mixing bowl,(These bowls are fantastic, nonslip and great for cake batters too.) cut up eggs then mash with a fork or potato masher.
- Add in mayo, gently stir in then mash again. Add in Sriracha then seasonings then toss in scallions. Mix in gently.
- You can eat right away but the flavors meld so nicely when chilled. Cover in plastic wrap and let sit in fridge for 2 hours if possible. (Up to 24 hours)
- Plate up and drizzle Sriracha over finished egg salad.
Enjoy the spicy deliciousness!
Print the recipe below to save for later 
Sriracha Egg Salad
Ingredients
- 8 large eggs
- 1/2 cup or more mayo, I used light, don’t use fat free for this recipe
- 1 tbsp Sriracha, more to drizzle over top of finished egg salad
- 1/2 tsp white or black pepper
- 1/2 tsp sea or kosher salt
- 1/4 - 1/2 tsp dried or fresh dill
- 1/ tsp turmeric
- 1/2 - 1 tsp celery seed
- 2 scallions/green onions, rinsed and chopped finely (only use half of the dark green and all of the white)
Instructions
-
1.Boil eggs, see “5 simple steps to make the perfect hard boiled eggs” http://pamsdailydish.com/five-easy-steps-to-make-the-perfect-hard-boiled-egg/
2.In a large mixing bowl, cut up eggs then mash with a fork or potato masher.
3.Add in mayo, gently stir in then mash again. Add in Sriracha then seasonings then toss in scallions. Mix in gently.
4.You can eat right away but the flavors meld so nicely when chilled. Cover in plastic wrap and let sit in fridge for 2 hours if possible. (Up to 24 hours)
5.Plate up and drizzle Sriracha over finished egg salad. Enjoy!!
You’ll love this egg salad!
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Bye for now…
