Sriracha mayo and bacon give this recipe spicy twist to shake up your usual egg salad.
Ingredients
6 extra-large eggs (approx. 59g each)
100g rindless streaky bacon
3 tablespoons sriracha Kewpie mayonnaise
2 teaspoons white wine vinegar
Salt and pepper to taste
2 green onions
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Cover and refrigerate
Fry bacon over medium high heat until crisp. Drain on a paper towel and chop
Combine bacon, eggs, sriracha mayonnaise and vinegar. Season to taste
Finely slice one green onion and mix through egg salad. Finely shred the remaining green onion for garnish, sprinkle over egg salad and serve
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
