Recipe: Sriracha Egg Salad Sandwich

By The Ballyhoo Public House

Yield: 3 cups

INGREDIENTS

Eggs (8)
Bread (half a loaf or more, depending on filling amount)
Strong Dijon (1 tbsp)
Sriracha (1 tbsp)
Mayonnaise (3-4 tbsp)
Grated parmesan cheese (1.5 tbsp)
Chives (1 tbsp, finely chopped)
Salt & pepper to taste
Cayenne pepper (a pinch)

INSTRUCTIONS

1. Add whole eggs to rapidly boiling water. Set timer for 10 minutes; reduce heat to rolling boil.
2. When 10 minutes is up, transfer eggs to ice bath.
3. Allow eggs to cool for half an hour in ice bath. Peel.
4. Grate egg using cheese grater, or mash with fork to desired consistency.
5. Transfer mixture to stainless steel bowl. Mix in remaining ingredients.
6. Taste and adjust seasoning as needed.
7. Spread thickly between two pieces of bread to make sandwiches.
8. Store extra refrigerated for later use.

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