Boiled eggs really are the perfect little sack: full of protein and good fats. (Plus they contain almost every essential vitamin and mineral our bodies need!) While I love my boiled eggs cut in half with just a bit of salt and pepper; Egg Salad has always been one of my favorite ways to use boiled eggs.
I was raised on Miracle Whip and sweet relish in my egg salad, (chicken salad too) but since I’ve been limiting my added sugars, I’ve had to come up with a new recipe to enjoy my favorite egg salad.
Actually, this is a pretty basic egg salad recipe: mayo, dill relish, a bit of mustard, salt and pepper, but what makes it so good and gives it that special “kick” is the addition of sriracha. (Remember, this is coming from a girl who always turned up her nose at anything made with mayo instead of miracle whip…)
The addition of the sriracha really adds something to the flavor of the mayo/egg salad and makes the recipe oh-so-yummy. You definitely need to give it a try!
Of course, I’m not the only one in the family who loves boiled eggs- when my kiddos spot them in the fridge, they will not stay out of the eggs! (That’s a good thing I guess… Boiled eggs are definitely at the top of the list for healthy snacks. )
To keep up with our boiled egg obsession, I like to use my pressure cooker and hard cook about 18 eggs at a time. Sounds like a lot, I know, but we will go through this amount of eggs in just a few days. (If you haven’t tried it, pressure cooking eggs is the way to go- they cook in about 6 minutes and peel like a dream. I think the pressure makes the egg more “compact”, so if you peel them while still warm, the egg shell just slides off.)
I always have Davidson’s Safest Choice pasteurized, in the shell eggs on hand for use in my recipes with under-cooked eggs. (I make a no cook, custard based, sugar free ice cream with these eggs at least once a week!) And I frequently cook with them in other recipes too. They perform the same way as a regular egg but you don’t have to worry about salmonella in your eggs since the pasteurization process eliminates that risk in your eggs. (Read more about Davidson’s Safest Choice Eggs here and grab a coupon.)
The kids like their egg salad on toast or a bun, but I like to eat mine in a lettuce wrap or just straight out of the bowl!
Egg Salad Recipe (w/ a kick)
5 hard cooked eggs, diced into small pieces
3 Tbsp Mayo
1.5 Tbsp Dill relish
1 Tsp Yellow mustard
A few squirts of Sriracha -this is really to taste. You’ll need to add a bit of the the Sriracha, taste it and adjust if needed.
Salt and pepper
Stir together eggs, mayo, relish and mustard. Combine until the yolks and mayo are completely combined and creamy. Add Sriracha a few squirts at a time until you have reached your desired spice level.