Sriracha is a new flavor for me to play with. I actually haven’t had it until this last year, and I’m surprised that I like it. Though it seems the older I get the more spice I like as well.
My mother in law ended up giving my husband a full bottle for Christmas. Funny thing is he hates Sriracha, so I got to have it. So I’ve been having fun experimenting with the sauce.
Here is a great way to serve egg salad, it’s low carb and light. With the spicy Sriracha it’s also refreshing. You could serve egg salad a few different ways on cucumber.
Cucumber Boats – Slice your cucumber lengthwise and scoop out the seeds
Long Cucumber Slices – Slice your cucumber into thin slices lengthwise
Round Cucumber Slices – Slice your cucumber into thin rounds
Round Cucumber Bites – Slice you cucumber into think (about 1 inch) rounds and scoop out some of the seeds
- 2 egg hard boiled
- 1 tablespoon light mayonnaise
- 1 tablespoon plain greek yogurt
- 1 teaspoon sriracha
- 1 stalk celery chopped
- 1 cucumber
– You have 3 ingredients in your Pantry. –
- Chop egg to consistency you like
- Mix in sriracha, greek yogurt and light mayonnaise
- Fold in celery
- Serve on cucumber slices or in cucumber boats.
Amount Per Serving