Fridge Friend Recipes
Sriracha Mayo Tomato Egg Salad recipe
A punchy, creamy salad with juicy tomatoes and soft-boiled eggs in a spicy sriracha mayonnaise dressing. It is bold, colourful and ideal for a speedy lunch.
15 min · Easy · Fusion Jump to method
Ingredients
- 4 Eggs
- 250g Tomatoes
- 3 tbsp Mayonnaise
- 1 tsp Sriracha
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 249 kcal |
| Protein | 12.6 g |
| Carbohydrates | 4.9 g |
| Fat | 19.4 g |
| Saturated fat | 3.8 g |
| Fibre | 1.2 g |
| Sugar | 3.4 g |
| Sodium | 245 mg |
Why this works
Moderate-protein salad with relatively high fat from mayonnaise; low in carbohydrate and suitable as a filling small meal or side.
Protein from eggs. Eggs provide complete protein plus key nutrients such as vitamin B12 and selenium, supporting muscle maintenance and normal immune function.
Tomato antioxidants. Tomatoes contribute vitamin C, potassium and lycopene, which supports antioxidant intake and heart health.
Sodium and fat from condiments. Mayonnaise and sriracha add most of the fat and sodium, so portions can build up quickly if served generously.
Method
- Bring a pan of water to the boil, lower in the eggs and cook for 7 minutes for soft-boiled eggs.
Keep the water at a gentle rolling boil rather than a fierce one so the shells do not crack as you lower the eggs in. Start timing as soon as the eggs hit the water, not after it returns to the boil, to keep the yolks softly set.
- Drain and cool the eggs under cold water, then peel and halve them.
Chill the eggs just until they are no longer piping hot, as overcooling can make the yolks slightly firmer than intended. Tap the shell all over and start peeling from the wider end, where the air pocket usually makes the membrane easier to lift.
- Mix the mayonnaise with the sriracha in a bowl to make a spicy dressing.
Stir until the mayonnaise turns an even pale orange with no dark streaks of chilli, otherwise the heat will be patchy. If the sriracha seems very sharp, let the dressing sit for a minute so the flavours can settle before mixing it with the tomatoes.
- Toss the chopped tomatoes with the dressing and top with the eggs before serving.
Pat the chopped tomatoes dry first so the dressing clings instead of sliding off and making the salad watery. Fold them through gently to avoid crushing them, and serve straight away while the tomatoes still look glossy and fresh.
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