Creamy egg salad with a little tang.
Ingredients
- 5 eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon steak sauce
- 0.25 teaspoons paprika
- 0.25 teaspoons dried dill weed
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
-
1
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
-
2
Chop eggs and transfer to a large bowl.
-
3
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.
-
4
Sprinkle with cayenne pepper before serving.
Nutrition Facts
Per serving
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