Total Time
Prep 15 mins
Cook 15 mins

Creamy egg salad with a little tang

Ingredients Nutrition


  1. Place eggs in a saucepan and cover with water.
  2. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  3. Remove eggs from hot water, cool under cold running water, and peel.
  4. Chop eggs and transfer to a large bowl.
  5. Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  6. Sprinkle with cayenne pepper before serving.
Most Helpful

5 5

Actually I reduced the recipe by half and still had enough to make 2 very nice sandwiches for lunch. Since I had fresh dill on hand I used that in place of the dried. A nice combination of flavors. Served on toasted bread with lettuce. Made for Aussie Swap.

5 5

Delightful! I never would've thought to add steak sauce or sweet relish before - although I do usually have the mustard and dill pickles! I loved it and so did my little girl who's crazy for eggs! Made for PAC Spring '13

5 5

A nice change of pace from the usual egg salad. I loved the addition of the Dijon mustard, steak sauce and cayenne. I put it on toast and topped it with some baby spinach. Yum! I took some over to my in-laws (MIL loves egg salad) and they both gave it 5 stars too.