The next time you find yourself in a specialty Asian store, grab some Sriracha mayo and thank me for the recommendation. It worked so well in this egg salad and turned it a pretty shade of crimson. I added finely chopped red pepper to amp the red-effect
4 boiled eggs
1 heaping tablespoon sriracha mayonnaise
1 heaping tablespoon sour cream
1/4 cup finley chopped red pepper
1/4 cup celery
1/2 tsp sea salt
Cut egg into mayonnaise with two knives until chopped into small pieces. Add remaining ingredients and enjoy on some crusty bread.