Sriracha Egg Salad
During the work week, I am notorious for eating lunch at my desk. Some people may frown upon it but I don’t. I consider it being efficient and a form of multi-tasking…
For those who do not know what Sriracha is. It’s an Asian chili sauce that you may be able to find in the Asian section of your favorite grocery store. It’s a little bit spicy and in my opinion, tastes wonderful in so many dishes that you may want to add a little heat to. It’s a staple in my kitchen and I use it all the time in soups, stews, sauces, eggs, stir fries and even on pizza.
My Sriracha Egg Salad is one of those dishes that I can easily prepare the night before and have it ready in my lunch bag before I leave for work the next morning. I just grab a handful of crackers, maybe a piece of fruit, some sparkling water and lunch is done. My Sriracha Egg Salad is a riff on a traditional egg salad but with light mayonnaise and spicy Sriracha sauce. Next time you are in the mood for egg salad, add a bit of Sriracha to liven it up. Enjoy! Tessa
- 4 hard boiled eggs
- 1/4 cup light mayonnaise
- 1/4 cup celery (chopped)
- 1 Tbs relish
- 1 green onion (chopped)
- 1/2 tsp dijon mustard
- 1 tsp Sriracha or to taste (I like to use more)
- salt and pepper to taste
- garnish with fresh chopped chives and pinch of smoked paprika
Peel and chop your hard boiled eggs. Add to a medium sized bowl. Add light mayonnaise, celery, relish, green onion, dijon mustard, sriracha, salt and pepper. Mix well. Spread on your favorite bread or crackers. Keep covered in the refrigerator for up to 3 days. Makes 4 servings.