Creamy egg salad with a little tang.
Ingredients
- eggs: 5 piece
- mayonnaise: 3 Tbsp
- Dijon mustard: 2 Tbsp
- sweet pickle relish: 2 Tbsp
- steak sauce: 1 tsp
- paprika: 0.25 tsp
- dill weed: 0.25 tsp (dried)
- salt and ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
-
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.
-
Chop eggs and transfer to a large bowl.
-
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.
-
Sprinkle with cayenne pepper before serving.
