Avocado Sriracha Egg Salad Picnic #SundaySupper

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!

Print Recipe

5 from 1 vote

Avocado Sriracha Egg Salad

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!

Prep Time20 mins

Cook Time8 mins

Total Time28 mins

Course: Salad/Side Dish

Servings: 8

Calories: 133kcal

Author: Bernadette

Ingredients

• 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)
• ½ of an avocado seeded, peeled, and chopped
• ¼ cup finely chopped celery
• 3 tablespoons plain yogurt
• 1 ¼ tablespoons mayonnaise
• 3 teaspoons sriracha sauce
• 1 teaspoon lemon juice

Instructions

• 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.

Notes

Cook time denotes cooking the bacon.

Nutrition

Calories: 133kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 161mg | Potassium: 144mg | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 2.9mg | Calcium: 31mg | Iron: 0.5mg

Appetizers:

• Caprese Skewers by Hezzi-D's Books and Cooks
• Crisp Cucumber Salsa with Southwest Style Chips by Momma's Meals
• French Onion Dip, with Greek Yogurt by Casa de Crews
• Mediterranean Spiced Hummus by Take A Bite Out of Boca
• Pepperoni Pinwheels by That Skinny Chick Can Bake
• Watermelon Salad by annaDishes

Beverages:

• Blackberry Lemonade by The Redhead Baker
• Blueberry Mojito Mocktails by NeighborFood
• Grandma's Stuff by Jane's Adventures in Dinner
• Minty Cardinal Punch by Food Lust People Love
• Pineapple Ginger Lemonade Spiked with Turmeric by Sue's Nutrition Buzz
• Sangria Punch by A Day in the Life on the Farm
• Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

• Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
• Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
• Boneless Chicken Wings by Nosh My Way
• Burger Ice Cream by Brunch with Joy
• Chicken Salad Sliders by Life Tastes Good
• Spanish tortilla by Caroline's Cooking

Sides:

• Broccoli & Tomato Pasta Salad by Flour On My Face
• Buffalo Macaroni Salad by Sew You Think You Can Cook
• Couscous Veggie Salad with Pesto by Cooking Chat
• Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
• Granola Salad by Cindy's Recipes and Writings
• Greek Style Asparagus Salad by Curious Cuisiniere
• No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
• Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
• Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family

Soups and Salads:

• Barley and Rice Salad by Family Foodie
• Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
• Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
• Smoked Turkey Salad by Our Good Life
• Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie's Experimental Kitchen
• Nicoise Salad by The Petit Gourmet

Desserts:

• Bacon-Bulleit Brownies by Culinary Adventures with Camilla
• Fudgey Coca Cola Cake by Recipes Food and Cooking
• Earth Day Cupcakes by Savory Experiments
• Gluten Free Cookie Bars by Gluten Free Crumbley
• Lemon Lime Pound Cake by Vintage Kitchen
• Lemon Yuzu Cookies by NinjaBaker.com
• Mini Lemon Chess Pies by Bobbi's Kozy Kitchen
• No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
• Peanut Butter Bars by Cosmopolitan Cornbread
• Peanut Butter Carob Bars by Pies and Plots
• Sourdough Chunk Cookies by What Smells So Good?

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