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Creamy egg salad with a little tang.
The secret ingredient in this tangy egg salad recipe? Steak sauce! You?ll be surprised how much of a difference it makes.?
Test Kitchen Tips
?This egg salad has a savory tang that just hits right,? according to culinary producer and test kitchen expert Nicole McLaughlin. Here are some tips and tricks from Nicole:
- Everyone has their favorite way to make hard-boiled eggs. Here?s how Nicole does it: Place the eggs in cold water, bring the water to a boil, then reduce to a simmer and cook for nine minutes. Remove them from the heat, let them sit for about one minute, then shock them in ice water and peel.?
- Once you?re finished mixing up the ingredients, give the egg salad a taste. This way, you won?t over or under season with salt and pepper.?
- Nicole likes to serve her egg salad with crunchy lettuce between two slices of lightly toasted bread. The perfect basic egg salad sandwich!
Ingredients
- 5 eggs
- 3 tablespoons 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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 366 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat6g | 32% |
| Cholesterol473mg | 158% |
| Sodium828mg | 36% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars6g | |
| Protein16g | |
| Vitamin C1mg | 5% |
| Calcium72mg | 6% |
| Iron3mg | 14% |
| Potassium197mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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