Description
This classic egg salad is the perfect blend of creamy eggs, tangy mayonnaise, and zesty mustard, creating a delicious filling for sandwiches. It’s a quick, easy, and versatile recipe that’s ideal for picnics, lunchboxes, or as a snack on the go.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon steak sauce
- ¼ teaspoon paprika
- ¼ teaspoon dried dill weed
- Salt and ground black pepper to taste
- 1 pinch cayenne pepper (optional)
Instructions
- Cook the Eggs: Place eggs in a saucepan, covering them with water. Bring to a boil, then remove from heat and let them sit in the hot water for 15 minutes.
- Cool & Peel: Transfer eggs to cold running water to cool, then peel and chop them.
- Mix the Salad: In a large bowl, combine the chopped eggs with mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, dill weed, salt, and pepper. Stir until well combined.
- Add a Kick: If desired, sprinkle a pinch of cayenne pepper for a little heat.
- Serve: Enjoy the egg salad on your choice of bread, topped with fresh lettuce and tomato slices.
Notes
- Spicy Kick: Add chopped jalapeño or a dash of hot sauce for an extra zing.
- Herb Infusion: For extra freshness, stir in chopped dill, parsley, or chives.
- Crunch Factor: Add finely chopped celery or pickles for texture.
