Magical Egg Salad

Submitted by Lavender Lynn

"Creamy egg salad with a little tang"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 2

ingredients

• 5 eggs
• 44.37 ml mayonnaise
• 29.58 ml Dijon mustard
• 29.58 ml sweet pickle relish
• 4.92 ml steak sauce
• 1.23 ml paprika
• 1.23 ml dried dill weed
• salt & fresh ground pepper
• 0.25 ml cayenne

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.

Reviews

[Linky]

This made a great egg salad! I had plenty for 2 plus leftovers. I used chopped bread n butter pickles instead of relish.

 

[ForeverMama]

This particular recipe certainly made it on my list of favorite egg salads. I wasn't sure about the steak sauce, thought that it would possibly overpower the dish, but No, it certainly added an additional level of flavor! One would never think that steak sauce was part of this recipe. Makes for delicious egg salad sandwiches that I can assure will be made again. Thank you, Lavender Lynn, for sharing! Made it for FYC.

 

[lazyme]

Yum. This is pretty much the way that I make my egg salad except for the steak sauce. It added a nice tang without overpowering. Thanks for sharing your recipe, Lynn, and congrats on your football win.

 

[teresas]

I cut the recipe in half and had plenty for two...we are cutting down on our carbs so we had this delicious egg salad on lettuce...we both enjoyed the touch of dill...made for FYC tag game...

 

[breezermom]

The steak sauce makes the egg salad a different color than what I am used to seeing, but the flavor is great! I had a sandwich at work today and plan on stuffing an avocado with it tomorrow. Thanks for sharing a different and delicious egg salad!