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Sriracha Egg Salad
Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●bowl
📝 Preparation Steps
1
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.
large eggs ($2.16)8
2
While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl.
large eggs ($2.16)8sriracha ($0.18)2 TbspFreshly cracked pepper ($0.02)
3
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.
large eggs ($2.16)8
Nutrition Facts
calories
347.65 kcal
fat Content
30.6 g
serving Size
1 Serving
fiber Content
0.2 g
sodium Content
530.63 mg
protein Content
12.9 g
carbohydrate Content
3.53 g
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