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Food & Drink


You all know that I’m addicted to eggs. You might also know my insatiable love of Sriracha (I don’t mind if it’s been overdone, I enjoy it). !!). Therefore, it’s only natural that I would make Sriracha Egg Salad.

I briefly discussed Sriracha Egg Salad in my blog post on Sriracha Deviled eggs; however, I wanted to create an entire recipe for this delicious and easy recipe. The Sriracha deviled egg is somewhat “heavier” in flavor thanks to the garlic powder and smoked paprika; however, you’ll be eating just one or two eggs (…probably). You’ll likely eat some less than the eggs, so I wanted the dish to be slightly lighter and fresher. So I stayed easy, adding a bit of lemon juice to help lighten the flavor and make it more tart.


I’ll admit that I’m picky regarding my eggs. I purchased the more expensive brand, which makes it likely that this recipe will be cheaper than it was for me. I just cost eggs because there are many ways to eat them. Sandwiches are a classic recipe; however, you can add the crackers you like and put them inside a pita instead of pieces of bread. Wrap it in a tortilla, or serve it over greens for a leisurely low-carb lunch. Whatever way you prepare it, the result is smooth, delicious, rich, tangy, and delicious!


Eight large eggs ($2.16)

1/2 cup mayonnaise ($0.56)

2 Tbsp sriracha ($0.18)

1/4 tsp salt ($0.02)

1/2 teaspoon Lemon juice ($0.03)

Pepper freshly cracked($0.02)

2. Green onions ($0.14)


Place eggs into a big saucepan adding enough liquid to fill them up by 1 inch. Put a lid over the dish and heat it to an extreme boil at a high temperature. Once it has reached a boiling point, shut off the heat, and allow it to remain in the lid’s place for fifteen minutes. After 15 minutes, transfer eggs to an ice bath to end boiling. Allow the eggs to stay in the ice bath for 5-10 minutes before peeling.

While the eggs cook, prepare the dressing. Mix mayonnaise, Sriracha lemon juice, salt, and freshly crushed pepper in the bowl.

Then, cut the green onions and cut the eggs. Chop the eggs finely and place them in a bowl along with the chopped green onions. Pour the dressing on top. Mix well, and then serve or chill until ready for helping.

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Joseph M. Kay

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