Spicy Southern Egg Salad with Probiotic Sriracha

• 6 large eggs, hardboiled and chopped
• ¼ c. mayonnaise
• 1 Tbsp. sweet pickle relish
• 1 c. celery, chopped (about 2 stalks)
• 2 tsp. Dijon mustard
• 1 tsp. salt
• ¼ tsp. ground black pepper
• 2 Tbsp. wildbrine Spicy Kimchi Sriracha, or to taste
• Chopped fresh herbs to serve (we recommend green onions, parsley, or dill)

Hard boil or steam the eggs and then chill in an ice bath. Peel and chop.

In a bowl, mix all ingredients together. Season with additional salt, pepper, and wildbrine Spicy Kimchi Sriracha to taste. Chill in fridge for at least 30 minutes and up to two days prior to serving. Sprinkle with fresh herbs for a pop of freshness when serving.

Enjoy with crackers as an appetizer, or slather onto whole grain bread with spicy arugula for a hearty, healthy, and protein-packed vegetarian lunch. Add additional wildbrine Spicy Kimchi Sriracha at your leisure.