Spice up your summer BBQ’s, parties and picnics with this fabulous and super spicy sriracha macaroni salad!
Add the macaroni elbows, eggs, water, and salt to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
When timer beeps, turn off pressure cooker and let pressure release naturally for 5 minutes, then release any remaining pressure moving pressure lever. Be careful of steam!
When the pressure is released, carefully remove the lid.
Remove the eggs with a pair of tongs and place them in ice cold water.
Drain macaroni in a colander and rinse with cold water. When eggs are cool peel and dice.
In a large bowl, mix together, mayonnaise, mustard, Sriracha chili sauce, and sugar. Stir in macaroni, celery, green scallions, and diced eggs. Add salt and pepper to taste.
Chill several hours or overnight before serving
Garnish with chopped parsley or chopped green scallions.