Sriracha Egg Salad

Name: Sriracha Egg Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 large eggs; 1/2 cup mayonnaise; 2 Tbsp Sriracha; 1/4 tsp salt; 1/2 tsp lemon juice; freshly cracked pepper; 2 green onions

User Reviews

4.9

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
34765 kcal
Course
Salad, Breakfast, Lunch, Others
Cuisine
Vegetarian

Sriracha Egg Salad

Nancy Wheeler

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Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.

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Ingredients

Servings

8 large eggs $2.16
1/2 cup mayonnaise $0.56
2 Tbsp Sriracha $0.18
1/4 tsp salt $0.02
1/2 tsp lemon juice $0.03
freshly cracked pepper $0.02
2 green onions $0.14

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Instructions

Place the eggs in a large sauce pot and add enough water to cover them by one inch. Place a lid on the pot and bring to a boil over high heat. Once it reaches a full rolling boil, turn off the heat and let it sit with the lid in place for 15 minutes. After 15 minutes transfer the eggs to an ice water bath to stop the cooking process. Let the eggs sit in the ice water for 5-10 minutes before peeling.
While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl.
Finally, slice the green onions and peel the eggs. Coarsely chop the eggs, place them in a large bowl with the sliced green onions, and pour the dressing over top. Stir to combine, then serve or refrigerate until ready to serve.