By Lavender Lynn on July 10, 2012
Photo by PaulaG
Photo by PaulaG
"Creamy egg salad with a little tang"
Serving Size: 1 (194 g)
Servings Per Recipe: 2
"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."
"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"
"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."
"Lavender my friend, this is indeed a magical egg salad recipe. I really enjoyed it, so many bright and bold flavors that blended perfectly together. Nothing was overpowering and everything complimented one another wonderfully. I made it exactly as written using all the ingredients. It was really quick and easy to make and was on the table in no time at all. The chilling really brings out the flavor. This was so tasty that I didn't miss the onion, and I thought that I might.. Thank you for sharing, I will make this again and again."
"No more just egg salad for me anymore! This is so delicious! I put this egg salad on homemade Italian rolls on a bed of lettuce and it was oooh so gooood! Thanks so much : )"