Description
Sriracha Egg Salad is a mouthwatering spin on the classic dish, combining the creaminess of hard-boiled eggs with a bold kick of Sriracha sauce. This quick and easy recipe is perfect for lunch, parties, or as a refreshing side dish.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons Sriracha sauce
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil over medium heat. Once boiling, remove from heat and let sit covered for 10-12 minutes.
- Cool and peel: Transfer eggs to an ice bath until cooled. Peel under running water.
- Chop the eggs: Roughly chop peeled eggs into bite-sized pieces.
- Prepare the dressing: Mix mayonnaise, Dijon mustard, Sriracha, salt, and pepper in a bowl until smooth.
- Combine: Gently fold chopped eggs and celery into the dressing until evenly coated.
- Serve: Enjoy immediately or chill in the refrigerator before serving.
Notes
For added texture, incorporate diced avocado or fresh herbs.
Adjust the amount of Sriracha based on your spice preference; start small and increase as desired.
This salad benefits from chilling in the fridge for at least an hour before serving to enhance flavor integration.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 370mg