I like it on canned sardines.

Agree it is DELICIOUS on french fries or other fried potatoes, especially if mixed with a little mayonnaise.

Far too sweet for eggs IMO.

One of my kiddos adds it to canned tuna, along with mayo, for sandwiches. Resultant flavor profile is reminiscent of a spicy tuna hand roll.

Another kid uses it with mustard on sausages.

All of my kids (grown or mostly grown) prefer the bottled sriracha we get in Thailand over the US variety (made in Sri Racha, bottle looks almost identical to Huy Fong) -- it's quite a bit sweeter, and surprisingly not nearly as spicy as the HF stuff.

Personally, I think they're crazy, but hey.