I meant to post this egg salad recipe a few weeks ago when we had lots of leftover Easter eggs to use up, but lately I’ve been a little behind on my to-do list. My kids love to eat hard boiled eggs with a little salt and pepper, but then they get sick of them or forget about them and I have to make egg salad so the rest don’t go bad!
Seeing as I can’t leave anything alone, I decided to kick up the egg salad with some Sriracha hot chili sauce. It came out great and we won’t be going back to plain ol’ egg salad anytime soon!
Keep in mind you can adjust the amount of Sriracha sauce you use for your own taste. Give it a try!
SRIRACHA EGG SALAD by Zim on a Whim
6 hard boiled eggs, peeled and chopped
Salt and pepper to taste
1/4 teaspoon onion powder
2 tablespoons mayonnaise
1-2 tablespoons Sriracha hot chili sauce (I use 2)
1-2 green onions/scallions, chopped
1. After hard boiling eggs, run cold water over them to cool. Remove shells and chop up. Place in a medium sized bowl.
2. Add salt and pepper to taste.
3. Add in onion powder, mayonnaise, Sriracha sauce, and green onions.
4. Combine all ingredients well. Serve immediately or store in refrigerator.
Have a great week all!
I wanted to share with you a creamy dip that is so easy to whip up, especially if you like some heat. It’s a great dip to take with you to parties and barbecues. The heat level can be adjusted for those who like just a little kick.
All you need is cream cheese, sour cream, ranch seasoning mix, diced jalapeños, and cilantro. It is best to use a food processor, but a blender works as well.
Jalapeño Ranch Dip
1 – 8 oz. package of cream cheese, softened
1 – 8 oz. container of sour cream
1 packet ranch dressing and seasoning mix
1 – 4 oz. can diced jalapeños (use whole can for more heat, or 1/2 can for less heat)
Handful of chopped cilantro, stems removed
In a food processor or blender, combine softened cream cheese and sour cream. Add ranch seasoning, diced jalapeños, and cilantro. Blend everything together. Chill for about an hour. Serve with tortilla chips, crackers, or whatever you like!
Recipe adapted from savingwithshellie.com
Hope you enjoy it!
“Shrimps and the delicate periwinkle,
Such are the sea-fruits lasses love;
Ho! to your nets till the blue stars twinkle,
And the shutterless cottages gleam above!”
–Excerpt from The Shrimp-Gatherers by Bayard Taylor
like love shrimp as much as I do? Nothing beats fresh, cold shrimp cocktail…crispy, deep fried shrimp…or shrimp sauteed in a little garlic with fresh squeezed lemon juice. But if you want a marinade with lots of flavor, try this one out. Skewer those bad boys and grill them up or toss them around in a pan to cook – either way they are deeeelicious!
Whisk up the marinade and let the shrimp sit in the marinade for an hour or more in the fridge…
They take minutes to cook ~ do not overcook! Just cook a couple minutes on each side until they are opaque and no longer translucent.
Recipe for The Best Shrimp Marinade Ever
1/4 cup olive oil
1/4 cup fresh squeezed lemon juice (1-2 lemons, depending how juicy they are)
2 gloves garlic, minced
2 tablespoons brown sugar
1 teaspoon oregano
1 teaspoon basil
Whisk all ingredients together in a bowl to combine. Add shrimp and stir so all the shrimp is coated. Marinate in the refrigerator for about an hour or two. Skewer and grill, or saute in a pan until done – just a few minutes each side.
[Recipe source: I saw a pin on Pinterest for the best shrimp marinade. Excitedly I clicked on it, but the link was invalid and it took me nowhere. (I can't stand that.) The caption had listed the ingredients, but no measurements. I just figured out how much of each to add and it came out perfect.]