Chunky Sriracha Egg Salad
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Cook time: 
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Yield: Makes enough for one gargantuan-sized sandwich or two human-sized sandwiches
UPDATE: After making this egg salad since, I realized I tend to use 3 eggs per person for 1 sandwich (I like my sandwiches kind of overloaded), so I changed the amount of eggs from 4 to 6 for 2 sandwiches. The ratios for the other ingredients remain the same.Of course you can still use 4 eggs for one large or two smaller sandwiches, or use the six eggs to make three sandwiches, instead of my gluttonous two. It's entirely up to you!
  • 6 large eggs, medium-soft boiled, peeled under cold running water, dried and cut into chunks or chopped
  • 1 small red or orange bell pepper, roasted, peeled, seeded and diced
  • 1 to 2 scallions, sliced thinly on the bias
  • 2 to 4 tablespoons mayonnaise OR Greek Yogurt, or a mix of both to equal 2 to 4 tablespoons (all depending on how 'wet' you like your egg salad.)
  • ½ teaspoon garlic powder (If I have a head of roasted garlic on hand, I mash in a clove of that instead of the powder)
  • sriracha or chili garlic sauce, the amount depending on how much heat you like. I use 1 tablespoon.
  • kosher or sea salt and fresh ground black pepper to taste
  1. Place the chopped eggs, diced roasted pepper and chopped scallions in a medium bowl. In a separate bowl, combine the mayonnaise and/or yogurt with the garlic powder and sriracha or chili garlic sauce, until uniform. Mix this dressing with the chopped egg, roasted pepper, and scallions. Season to taste with the salt and pepper.
  2. You can eat immediately, but I like to cover the bowl with plastic wrap and let the flavors perform magic in the fridge for a few hours to overnight. I also let it sit for about 20 minutes after I take it out of the fridge so it's room temperature when served (unless you like it really cold). You want to taste every layer of flavor. Serve as sandwiches, on a salad platter, or just eat as is.
Recipe by parsley sage sweet at