Let’s celebrate Earth Day, April 22nd, and National Picnic Day, April 23rd, with recipes great for an outdoor picnic! This Avocado Sriracha Egg Salad takes a basic egg salad to a whole new, deliciously fabulous level!
Thanks to our great host T.R. from Gluten Free Crumbley for hosting this week’s #SundaySupper featuring great picnic recipes! Sad to say, but I think I’ve only been on a picnic maybe three times in my life. I remember making sandwiches to take to a park with a boyfriend when I was a teenager, but I’m sure it wasn’t anything special.
Here is another sad fact, I’ve never liked egg salad. Like, not at all. I never really understood why, because I like everything that goes into a basic egg salad. I think I just didn’t like the combination. But, we had tons of hard-boiled eggs leftover after Easter, so I decided to try to find a way I would like egg salad. This is it!
I decided to add avocado, because I love it, and then bacon would give it a nice, salty flavor, then add a bit of spice to the egg salad by adding sriracha sauce. It’s not overly spicy, though, just enough to give it a little “kick”. If you like spicy, add an additional teaspoon sriracha at at time, and taste before adding more.
If picnics or cookouts aren’t in your plans, you can make it the night before, and cover it tightly, and then make a quick and easy breakfast bagel sandwich in the morning.
Make sure to check out all of the delicious recipes shared this week after the recipe for Avocado Sriracha Egg Salad, there are lots of great picnic ideas!
With avocado, sriracha sauce and bacon, this egg salad is delicious as a side dish, or makes a great breakfast sandwich. Never have boring egg salad again!
20 minPrep Time
8 minCook Time
28 minTotal Time
- 6 hard-boiled eggs, peeled and chopped
- 3 slices reduced sodium bacon, cooked crisp, drained, and crumbled
- 1 scallion, sliced thin (white and green parts)
- 1/2 of an avocado, seeded, peeled, and chopped
- 1/4 cup finely chopped celery
- 3 tablespoons plain yogurt
- 1 1/4 tablespoons mayonnaise
- 3 teaspoons sriracha sauce
- 1 teaspoon lemon juice
- Combine chopped eggs, crumbled bacon, scallion, avocado, and celery in a medium mixing bowl. Drizzle with lemon juice, then stir in the yogurt, mayonnaise, and sriracha sauce.
- Cover tightly and keep cold until serving.
Cook time denotes cooking the bacon.
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