Bacon Sriracha Egg Salad is the perfect creamy egg salad with a smoky flavor of bacon and a punch of Sriracha.
Our chickens have been in high gear in the egg laying business so I need to come up with some new ways to use them in recipes. The love of spicy heat and bacon is what prompted me to create this recipe.
When you have farm fresh eggs they can be difficult to peel. To make them easier to peel refrigerate them a week to 10 days in advance of cooking. This allows the egg shells to take in air, which helps to separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in their shell.
To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between your hands to loosen the shell. Start peeling at the large end, holding egg under cold running water to help ease the shell off.
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Bacon Sriracha Egg Salad is the perfect creamy egg salad with a smoky flavor of bacon and a punch of Sriracha.
Ingredients
- 6 Hard-boiled eggs, peeled and chopped
- 6 Pieces of bacon, cooked and chopped
- 2 Tablespoons finely chopped sweet onion
- 2 Tablespoons Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Teaspoons Sriracha sauce
- 1 Teaspoon Sambal Oelek or other chili paste
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Teaspoon sugar
Instructions
- Stir together all ingredients in a medium bowl.
- Chill and serve on sandwich bread, crackers, in a tomato, on lettuce or in a wrap with shredded cabbage.
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