Sriracha Egg Salad


  • 8 large eggs
  • 12 cup mayonnaise
  • 2 Tbsp sriracha
  • 14 tsp salt
  • 12 tsp lemon juice
  • Freshly cracked pepper
  • 2 green onions


  • 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.
  • 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.
  • Serve or refrigerate until ready to serve.

Category: Snack

Cusine: American

Tags: Sandwich