Total Time
30mins
Prep 15 mins
Cook 15 mins

Creamy egg salad with a little tang

Ingredients Nutrition

Directions

  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

I choose this recipe as I had exactly 5 eggs to use up and the amount of ingredients were perfect for 5 large eggs. I added fennel herb instead of dill, as that's what we have in our garden. And I also added some finely chopped spring onion and celery. Great recipe.

Bridget C January 17, 2016

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.

PaulaG June 13, 2013

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

Cadillacgirl April 25, 2013