Spicy Sriracha Egg Salad
This Sriracha egg salad is perfectly creamy, a little bit crunchy and sizzling with that irresistible Sriracha spiciness. It can be served on crackers or on sandwiches with crispy lettuce. Definitely a show-stopper at any picnic or BBQ!
Servings: 3 Cups
Calories: 265kcal
Equipment
- medium-sized mixing bowl
- small bowl
- pot - for boiling 8 eggs
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
- ⅛ tsp. cayenne pepper
- Smoked Spanish paprika - a dash
- Salt & peper to taste
Instructions
- Place 8 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 before cutting.
- Once cool, chop your eggs into small pieces, roughly. Make sure not to mince, just coarsely chop. Add your eggs to a mixing bowl and set aside.
- Slice 4 celery sticks into 4ths and chop. You’ll want ½ cup of chopped celery.
- 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.
- Thinly slice the bulbs of your green onion. You'll want at least 1 tablespoon or so. Dice 7 medium radishes (or a good bunch) into tiny pieces, similar in size to your celery.
- 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!
Nutrition
Serving: 1Cup | Calories: 265kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 442mg | Sodium: 482mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 3.9mg | Calcium: 78mg | Iron: 2.2mg