Magical Egg Salad

READY IN: 30mins
PaulaG
Recipe by Lavender Lynn

Creamy egg salad with a little tang

Top Review by Bridget C

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.

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.

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