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Sriracha Egg Salad

Sriracha Egg Salad


  • 2 eggs hard boiled, peeled, and diced
  • 1/4 cup bell peppers green or red, diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon Sriracha
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to taste


  • In a bowl, mix all ingredients, then add salt and pepper to taste.
  • For best flavor, refrigerate the egg salad for 30 minutes to one hour to allow flavors to meld.


Want more spice? Add an additional tablespoon of Sriracha or swap in diced jalapeƱo peppers instead of diced bell peppers.