Magical Egg Salad

Creamy egg salad with a little tang.



Step: 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.

Step: 2

Chop eggs and transfer to a large bowl.

Step: 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.

Step: 4

Sprinkle with cayenne pepper before serving.


Per Serving: 366 calories; protein 16.1g; carbohydrates 10.7g; fat 29g; cholesterol 472.9mg; sodium 827.8mg.

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