Y’all know I’m obsessed with eggs. You may also know about my undying love for sriracha (I don’t care if it’s been over done, I still love it!!). So it’s only natural that I make Sriracha Egg Salad.
I talked a little about Sriracha Egg Salad in my post for Sriracha Deviled Eggs, but I wanted to make a recipe specifically for this simple yet delicious recipe. The Sriracha deviled eggs are a bit “heavier” in flavor thanks to the smoked paprika and garlic powder, but you’re also probably eating one or two halves (…probably). Chances are you’ll be eating a little bit more of the egg salad so I wanted it to taste a little lighter and more fresh. So I kept it simple, added a little lemon juice to lighten it up and make it even more tangy.
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How to Serve Sriracha Egg Salad
I’ll admit that I’m picky about my eggs and I do pay for the more expensive brand, so it’s quite possible for this recipe to be even less expensive than it cost me below. I only priced out the egg salad because there are several ways you can eat this. Sandwiches are the classic preparation, but you could also dip in your favorite crackers, stuff it into a pita instead of two slices of bread, wrap it up in a tortilla, or even place a scoop on top of a bed of greens for a low carb lunch. No matter how you serve it, it’s creamy, rich, tangy, and delicious!
You might also like our classic Egg Salad recipe or our tutorial on How to Hard Boil Eggs.
Sriracha Egg Salad
Servings 4Ingredients
- 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)
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.
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Nutrition
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How to Make Sriracha Egg Salad – Step by Step Photos
Start by hard boiling 8 large eggs. Place the eggs in a sauce pot and add enough water to cover by one inch. Place a lid on the pot and bring it to a boil over high heat. Having the eggs in the pot as it comes up to a boil helps prevent them from cracking. Once the pot reaches a hard rolling boil, turn off the heat and let them sit in the hot water (lid on) for 15 minutes. 15 minutes is the time needed for LARGE eggs. If you’re using a different size, you may need more or less time.
At the 15 minute mark, transfer the eggs to an ice bath to stop the cooking process (this will help prevent green yolks). I like to just carefully pour out the hot water from the pot, add a TON of ice, and then enough water to cover the eggs. Let the eggs sit in the ice bath for 5-10 minutes.
While the eggs are cooking, prepare the salad dressing. Stir together 1/2 cup mayonnaise, 2 Tbsp sriracha, 1/4 tsp salt, 1/2 tsp lemon juice, and some freshly cracked pepper in a bowl.
Slice two green onions. Peel and roughly chop the boiled eggs. I like to leave my eggs slightly chunky as they will break down a bit more as you stir the salad.
Place the chopped eggs, sliced green onions, and dressing in a large bowl. (you can start with less dressing and add more to your liking after stirring everything together).
And then stir to combine. EASY! The dressing will appear kind of pink-ish at first, but will turn more orange-y as it mixes with the egg yolks.
Serve the Sriracha Egg Salad immediately or refrigerate for later.
The Sriracha Egg Salad is delicious!! I’m looking forward to enjoying this for lunch for the next several days. Thank you, Beth for this awesome recipe!!! :-)
Made exactly as directed, and it was awesome! I’ll be rotating this into my meal prep, thank you :)
PS – Sriracha can NEVER be overdone!
One of my favorite things to make for lunches! I eat it with crackers, on top of a spinach salad, or on it’s own!
I subbed in Sambal for sriracha and threw in a handful of chopped onion-cilantro mix i always keep in hand. Delicious! Great recipe ๐๐ฝ
Dummy proof and delicious!
Hi! This sounds soooo good. I have to skip the mayo though. I know it will affect the taste somewhat, but do you think I can get away with subbing plain, nonfat Greek yogurt?
You can probably get away with it, whether it’s good or not will definitely be a personal judgement. ;)
How long will this stay in the fridge and can you freeze it? I’ve never made egg salad, to be honest it has always been so unappealing to me but I like the idea of this recipe so I want to try it.
I’d say 3-4 days in the fridge and I don’t think this one will freeze well, unfortunately.
This is delicious! ย I have been making recipes from this website for awhile now and my family and I love almost everything that I have made. ย Thank you Beth for all these delicious recipes! ย You have really helped us to eat well while on a budget.
This is so yummy and surprisingly filling! I had to triple the sriracha and add some extreme hot sauce to meet my heat preferences, but that’s just me ยฏ\_(ใ)_/ยฏ
So simple but delicious! One of my favorites so far among your recipes.
Just put the eggs on the stove to boil. The sriracha deviled eggs were delish, I’m sure these will also be yummy!
AMAZING recipe! Super easy and makes an extremely tasty egg salad. First made it as listed above but felt guilty with the amount of mayo. Subbed a little more than half the mayo with Greek yogurt and it was still just as good. Thank you, this one is a keeper!
This was SO GOOD! My kids loved it, and I loved it with a little extra hot sauce.
I didn’t even get into the body of this post before I shouted in my head, “I AM MAKING THIS FOR LUNCH TOMORROW!”
It looks SO incredibly delicious!
Hahahah I love it. :)
This recipe was great. Easy, cheap and delicious – just like all the recipes on your site! I didn’t have green onions but I had cilantro – that was good, too. I ate it first in 8-grain bread – yummy. And then we did wraps for lunch with black beans and cheese – a bit messy but totally worth it.