Spicy Southern Egg Salad with Sriracha
Spice up your go-to egg salad recipe with the addition of wildbrine Spicy Kimchi Sriracha. Adding umami, depth, and spice, more hot sauce is ALWAYS better so feel free to be generous and heavy handed to reach new levels of deliciousness. Slather onto sandwiches, create small party bites, or keep tucked away in the fridge for snacking – it’s bingeable goodness.
INGREDIENTS NEEDED
6 large eggs, hardboiled and chopped
¼ c. mayonnaise
1 Tbsp. sweet pickle relish
1 c. celery, chopped (about 2 stalks)
2 tsp. Dijon mustard
1 tsp. salt
¼ tsp. ground black pepper
2 Tbsp. wildbrine Spicy Kimchi Sriracha, or to taste
Chopped fresh herbs to serve (we recommend green onions, parsley, or dill)
TIME
10 min
YIELDS
4
DIRECTIONS
Hard boil or steam the eggs and then chill in an ice bath. Peel and chop.
In a bowl, mix all ingredients together. Season with additional salt, pepper, and wildbrine Spicy Kimchi Sriracha to taste. Chill in fridge for at least 30 minutes and up to two days prior to serving. Sprinkle with fresh herbs for a pop of freshness when serving.
Enjoy with crackers as an appetizer, or slather onto whole grain bread with spicy arugula for a hearty, healthy, and protein-packed vegetarian lunch. Add additional wildbrine Spicy Kimchi Sriracha at your leisure.