Sriracha. Egg. Salad. Need I say more? I have taken your traditional egg salad and added a kick with dill pickle juice and Sriracha. My inspiration for this recipe came from my husband’s love for Sriracha and my love for dill pickles! You don’t want the onion to be over powering so make sure to chop very finely. Also, I used a teaspoon of Sriracha but feel free to add a little more for extra flavor! Want to make it even more special? Bake crescent rolls to use for sandwiches instead of toast!
Sriracha Egg Salad
Servings: 4 Prep Time: 2.5 hours with refrigerating eggs
1/3 cup of olive oil mayo
2 tsp of Dijon mustard
1 tsp Sriracha
1 tsp dill pickle juice
1 dill pickle(chopped)
1/4 onion(red or white)
1/2 cup celery
salt & pepper to taste
1. Arrange eggs in bottom of pot and fill until water is an inch over eggs. Bring water to a boil, cover and remove from heat. Let sit for 10-12 minutes.
2. Place eggs in cold water to stop the cooking. Once cooled, peel eggs and refrigerate for two hours.
3. Dice eggs, onion, pickle and celery. Combine all ingredients in a medium bowl and mix well.
4. Serve egg salad on toast or crescent roll. YUM!!!