Sriracha Egg Salad

$3.11 recipe / $0.78 serving
by Beth - Budget Bytes
4.92 from 23 votes
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Y’all know I’m obsessed with eggs. You may also know about my undying love for sriracha (I don’t care if it’s been over done, I still love it!!). So it’s only natural that I make Sriracha Egg Salad.

I talked a little about Sriracha Egg Salad in my post for Sriracha Deviled Eggs, but I wanted to make a recipe specifically for this simple yet delicious recipe. The Sriracha deviled eggs are a bit “heavier” in flavor thanks to the smoked paprika and garlic powder, but you’re also probably eating one or two halves (…probably). Chances are you’ll be eating a little bit more of the egg salad so I wanted it to taste a little lighter and more fresh. So I kept it simple, added a little lemon juice to lighten it up and make it even more tangy. 

A Sriracha Egg Salad sandwich on wheat bread, two halves stacked, cut sides facing the camera

How to Serve Sriracha Egg Salad

I’ll admit that I’m picky about my eggs and I do pay for the more expensive brand, so it’s quite possible for this recipe to be even less expensive than it cost me below. I only priced out the egg salad because there are several ways you can eat this. Sandwiches are the classic preparation, but you could also dip in your favorite crackers, stuff it into a pita instead of two slices of bread, wrap it up in a tortilla, or even place a scoop on top of a bed of greens for a low carb lunch. No matter how you serve it, it’s creamy, rich, tangy, and delicious!

You might also like our classic Egg Salad recipe or our tutorial on How to Hard Boil Eggs.

A bowl of Sriracha Egg Salad next to two slices of toast
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Sriracha Egg Salad

4.92 from 23 votes
Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.
Sriracha Egg Salad is a simple yet satisfying dish that boasts a creamy, tangy, and spicy sauce.
Servings 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes


  • 8 large eggs ($2.16)
  • 1/2 cup mayonnaise ($0.56)
  • 2 Tbsp sriracha ($0.18)
  • 1/4 tsp salt ($0.02)
  • 1/2 tsp lemon juice ($0.03)
  • Freshly cracked pepper ($0.02)
  • 2 green onions ($0.14)


  • Place the eggs in a large sauce pot and add enough water to cover them by one inch. Place a lid on the pot and bring to a boil over high heat. Once it reaches a full rolling boil, turn off the heat and let it sit with the lid in place for 15 minutes. After 15 minutes transfer the eggs to an ice water bath to stop the cooking process. Let the eggs sit in the ice water for 5-10 minutes before peeling.
  • While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl.
  • Finally, slice the green onions and peel the eggs. Coarsely chop the eggs, place them in a large bowl with the sliced green onions, and pour the dressing over top. Stir to combine, then serve or refrigerate until ready to serve.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 347.65kcalCarbohydrates: 3.53gProtein: 12.9gFat: 30.6gSodium: 530.63mgFiber: 0.2g
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A bowl of Sriracha Egg Salad viewed from the side, toast in the background

How to Make Sriracha Egg Salad – Step by Step Photos

Eggs in Pot ready to be boiled

Start by hard boiling 8 large eggs. Place the eggs in a sauce pot and add enough water to cover by one inch. Place a lid on the pot and bring it to a boil over high heat. Having the eggs in the pot as it comes up to a boil helps prevent them from cracking. Once the pot reaches a hard rolling boil, turn off the heat and let them sit in the hot water (lid on) for 15 minutes. 15 minutes is the time needed for LARGE eggs. If you’re using a different size, you may need more or less time. 

Eggs in Ice Bath

At the 15 minute mark, transfer the eggs to an ice bath to stop the cooking process (this will help prevent green yolks). I like to just carefully pour out the hot water from the pot, add a TON of ice, and then enough water to cover the eggs. Let the eggs sit in the ice bath for 5-10 minutes.

Sriracha Mayo Dressing in a bowl

While the eggs are cooking, prepare the salad dressing. Stir together 1/2 cup mayonnaise, 2 Tbsp sriracha, 1/4 tsp salt, 1/2 tsp lemon juice, and some freshly cracked pepper in a bowl.

Chopped Hard Boiled Eggs and Green Onions

Slice two green onions. Peel and roughly chop the boiled eggs. I like to leave my eggs slightly chunky as they will break down a bit more as you stir the salad.

Combine Eggs Onion and Salad Dressing in a bowl

Place the chopped eggs, sliced green onions, and dressing in a large bowl. (you can start with less dressing and add more to your liking after stirring everything together).

Mixed Sriracha Egg Salad

And then stir to combine. EASY! The dressing will appear kind of pink-ish at first, but will turn more orange-y as it mixes with the egg yolks.

A Sriracha Egg Salad sandwich on wheat bread viewed from the side

Serve the Sriracha Egg Salad immediately or refrigerate for later.

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  1. I don’t have any lemon on hand. Would lime be an okay substitute or would it be better to leave out the lemon?

    1. A half cup of egg salad is a serving! Have fun making it, XOXO -Monti

  2. I made this for lunch today and it was sooo good! I halved the recipe and subbed chili-garlic sauce for the sriracha as I didn’t have any sriracha on hand. It was spicy which I love; it’s a great twist on a typical egg salad. I had it on toast today and will have the leftovers on a bed of greens for lunch tomorrow. Perfect and filling weekday meal!

  3. A spicy spin on a classic. adjusted the recipe to be made with 2 eggs which made 2 delightful open faced sandwiches.

  4. wondering if anyone has tried making this with sriracha spice in a jar rather than the sauce? i recently saw this in the spice section and had to get it. i’ve been putting it on everything! but unsure how much to add. i probably can’t go wrong because i love spicy foods, but thought i’d throw out the question!

  5. This is a delicious and spicy twist to egg salad – I highly recommend if you want to switch it up a bit. Yum!! 

  6. This was delicious! I only did 1 tbsp of Sriracha as I’d never tried it before and was nervous, definitely will bump it up next time 10/10

    1. Always best to start small and work your way up. Now you’re hooked!

  7. I’m trying to cut back my sugar intake, and this was great in that respect along with being cool and refreshing for summer! In the past I’ve always used pickle relish in my egg salads, but this didn’t need it at all and was great as it was.

    I didn’t have sriracha (we used it up before making the recipe, oops). But so I just added a little more light mayo.

    I ended up doing the egg salad over fresh spinach with chopped tomatoes, basil, salt and pepper.

    Super yummy and very filling! Thanks as always Beth! :)

  8. This is so yummy! And if you swap plain nonfat Greek yogurt for the mayo, it is zero freestyle points! 😍

  9. Omg! I love egg salad.. but…this Sriracha Egg Salad is delicious!!

    I added one tablespoon of sandwich spread and one less tablespoon of mayo. I added a few chopped white onions.  Didn’t have lemon juice. :( but it all turned out delicious! My husband loves it!!!