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Spicy Sriracha Egg Salad with Avocado Mayo

This Sriracha egg salad with avocado mayo is perfectly creamy, a little bit crunchy and sizzling with that irresistible Sriracha spiciness.

A white bowl on a black table with a lace table cloth containing Sriracha egg salad, garnished with celery leaves.

I never liked spicy flavors until I met Sriracha at a silent Vipassana meditation retreat a few years ago.

I saw it sitting beside the other sauces at dinner and decided to try to be more openminded and courageous in my decision making (part of the reason I was at a meditation retreat in the first place).

Of all the times I wished I could have spoke during that 10 day retreat, it was the moment I ate my first spoon full of Sriracha & rice, most of all. I just wanted to shout “I’ve been living in a fool’s paradise!!”

I had seen that bottle in my food store so many times, and I never thought to give it a try!

The moment we broke silence after 10 days, my first words were, “Have you ever put Sriracha in your rice before?” I just had to tell the world!

Some of the tastiest deviled eggs I make are Sriracha deviled eggs, and this egg salad is a deconstructed recipe. It can be served on crackers or on sandwiches with crispy lettuce. Definitely a show-stopper at any picnic or BBQ!

A Few Tips!

• Don’t stir too vigorously when you’ve got your ingredients added. You don’t want your eggs to be too mushy. Just a gentle, slow stir will do.

• This recipe calls for avocado mayonnaise but you can use traditional mayo too. But avocado mayo is VERY tasty and bit healthier than traditional mayonnaise, inasmuch as it has less sodium and a few less calories from fat.

A good avocado mayonnaise like this also lacks the usual unpronounceable ingredients and “natural flavors” of most mayos. But again, you can substitute traditional mayo too, and it’ll be just as tasty.

A closeup of Avocado mayonnaise next to a bottle of Sriracha behind celery leaves on a cutting board.

• Make sure your eggs are properly cooled for at least 1-2 hours after boiling. If your eggs are still warm, they’ll warm your mayo when you mix it in which makes its oils separate in a not-so-appetizing way.

How Spicy is This Recipe?

This recipe isn’t tooooooo spicy, so if you’d like your egg salad to have a spicier zing, simply add a bit more Sriracha and a few more shakes of cayenne pepper to heat it up a bit more.

How Long Will This Egg Salad Last in the Fridge?

It’ll be perfectly fine for at least 5 days if well-covered in the fridge.

How to Make Sriracha Egg Salad – Step by Step

A step by step image sequence showing a bowl of eggs, chopped boiled eggs, a bowl of chopped eggs and a chopped celery on a cutting board.

1. Place 8 organic eggs in a pot, and cover with cold water. Turn on medium heat, and simmer for 20 minutes. Remove and cool eggs for at least an hour or 2 before cutting.

2. Once cool, chop your eggs into small pieces, roughly. Make sure not to mince, just coarsely chop.

3. Add your eggs to a mixing bowl and set aside.

4. Slice 4 celery sticks into 4ths and chop. You’ll want ½ cup of chopped celery.

A step by step image sequences showing cut green onion stalks, sliced green onion bulbs, chopped radishes and a bowl of sauces.

5. Cut your green onion stems with a knife (or just use a pair of kitchen scissors) into nice, thin pieces. You’ll want ¼ cup of thinly sliced green onion.

6. Thinly slice the bulbs of your green onion. You’ll want at least a tablespoon or so.

7. Dice 7 medium radishes (or a good bunch) into tiny pieces, similar in size to your celery.

8. Add ½ cup of avocado mayonnaise, 1 tsp. of spicy brown mustard, 1 tsp. Sriracha, ⅛ tsp. cayenne pepper and a dash of smoked Spanish paprika to a small bowl. Sprinkle with a few dashes of salt and pepper. Stir, and add to your eggs. Carefully stir, then pour in all other veggies and mix it all together.

Serve and enjoy the spicy Sriracha egg salad sizzle!

A cracker on a wooden cutting board, topped with egg salad and a little celery leaf. There are a few pieces of celery beside it and a few more crackers behind it.

A Few More Tasty Summer Picnic-Perfect Treats:

Easy Rotisserie Chicken Salad with Dill
Layered Red White & Blue Vanilla Cheesecake Mousse
Easy Cold Pesto Chicken Skewers
Layered Raspberry & Peach Crisp

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see! 

5 from 1 vote
Spicy Sriracha Egg Salad with Avocado Mayo
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
2 hrs
Total Time
40 mins
 

This Sriracha egg salad is perfectly creamy, a little bit crunchy and sizzling with that irresistible Sriracha spiciness.

You'll require a medium-sized mixing bowl, a small bowl and a pot big enough to boil 8 eggs for this recipe.

Course: Lunch
Cuisine: International
Keyword: picnic food, spicy, summer
Servings: 3 Cups
Calories: 265 kcal
Author: Genevieve Morrison
Ingredients
  • 8 eggs
  • ½ cup celery - chopped
  • ¼ cup green onion stems - thinly sliced
  • 1 tbsp green onion bulbs - thinly sliced
  • 7 radishes - medium
  • ½ cup avocado mayonnaise
  • 1 tsp. spicy brown mustard
  • 1 tsp. Sriracha
  • tsp. cayenne pepper
  • Smoked Spanish paprika - a dash
  • Salt & peper to taste
Instructions
  1. Place 8 organic eggs in a pot, and cover with cold water. Turn on medium heat, and simmer for 20 minutes. Remove and cool eggs for at least an hour or 2 before cutting.

  2. Once cool, chop your eggs into small pieces, roughly. Make sure not to mince, just coarsely chop.

  3. Add your eggs to a mixing bowl and set aside. 

  4. Slice 4 celery sticks into 4ths and chop. You’ll want half a cup of chopped celery.

  5. Cut your green onion stems with a knife (or just use a pair of kitchen scissors) into nice, thin pieces. You’ll want ¼ cup of thinly sliced green onion.

  6. Thinly slice the bulbs of your green onion. You'll want at least a tablespoon or so.

  7. Dice 7 medium radishes (or a good bunch) into tiny pieces, similar in size to your celery.

  8. Add ½ cup of avocado mayonnaise, 1 tsp. of spicy brown mustard, 1 tsp. Sriracha, ⅛ tsp. cayenne pepper and a dash of smoked Spanish paprika to a small bowl. Sprinkle with a few dashes of salt and pepper. Stir, and add to your eggs. Carefully stir, then pour in all other veggies and mix it all together.

  9. Serve and enjoy the spicy Sriracha egg salad sizzle!

Nutrition Facts
Spicy Sriracha Egg Salad with Avocado Mayo
Amount Per Serving (1 Cup)
Calories 265 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 442mg 147%
Sodium 482mg 20%
Potassium 250mg 7%
Total Carbohydrates 6g 2%
Sugars 2g
Protein 15g 30%
Vitamin A 18.5%
Vitamin C 4.7%
Calcium 7.8%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.
This Sriracha egg salad with avocado mayo is perfectly creamy, a little bit crunchy and sizzling with that irresistible Sriracha spiciness. Serve it on crackers or on sandwiches with crispy lettuce. Definitely a picnic showstopper! #picnic, #eggs #summer #eggsalad #delicious #tasty #bbq

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