Description
Sriracha Egg Salad is a vibrant and flavorful twist on the classic dish, combining creamy hard-boiled eggs with the fiery kick of Sriracha sauce. This easy-to-make salad comes together in just 30 minutes, making it perfect for quick lunches or as an exciting side for gatherings. The crunchy texture of celery and fresh green onions adds an appealing contrast to the richness of the eggs, while the Sriracha brings a delightful heat that can be adjusted to your taste. Whether served on toasted bread or in crisp lettuce wraps, this zesty salad is sure to impress and satisfy everyone at your table.
Ingredients
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons Sriracha sauce (adjust to taste)
- ? cup chopped celery
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a saucepan covered with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Transfer to an ice bath to cool.
- Peel and chop the cooled eggs into small pieces.
- In a mixing bowl, combine mayonnaise, Dijon mustard, and Sriracha until smooth.
- Gently fold in chopped eggs, celery, and green onions until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 20 minutes before serving on bread or in lettuce wraps.
Notes
For extra crunch and flavor, consider adding diced pickles or bell peppers.
To reduce spiciness, start with less Sriracha and add more gradually.
Store leftovers in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg