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Prep Time10 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
This Spicy Sriracha Egg Salad is creamy, smoky, and full of bold flavor. Tender eggs are mixed with sriracha, chili powder, smoked paprika, red onion, and a splash of citrus for a fresh, tangy finish.
Ingredients
For Spicy Sriracha Egg Salad
For Serving (optional)
Directions
This Spicy Sriracha Egg Salad is creamy, bold, and full of flavor. Soft‑chopped eggs are coated in a smooth mayo‑Dijon base, then brightened with sriracha and deepened with chili powder and smoked paprika for warm, smoky heat. Red onion adds a crisp bite, and a splash of lemon juice brings a fresh tang. Simple, satisfying, and perfect on toast, in sandwiches, or with crackers.
To boil eggs, bring a pot of water to a boil, then carefully lower 6 eggs into the water with a slotted spoon, and boil for 10-12 minutes. Once the eggs are boiled, run cold water over them to stop the cooking process, or place them in an ice-water bath for 10 minutes.
Peel and chop the eggs and place them in a medium bowl.
Make dressing. In a small bowl, combine 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 2 tablespoons of finely chopped red onions, 2 teaspoons of Sriracha (more if you want it hotter), 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, 2 teaspoons of lemon juice, and salt and pepper to taste. Stir until combined.
Add the dressing to the chopped eggs and gently stir until combined.
Enjoy!
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