A creamy, tangy egg salad with a clever twist — steak sauce and sweet pickle relish give it unexpected depth, finished with a pinch of cayenne for a little kick.
Servings
2
Prep time
15 min
Cook time
15 min
Total time
1 hr
Ingredients — 2 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Eggs | 5 | — |
| Mayonnaise | 3 | tbsp |
| Dijon mustard | 2 | tbsp |
| Sweet pickle relish | 2 | tbsp |
| Steak sauce | 1 | tsp |
| Paprika | ¼ | tsp |
| Dried dill weed | ¼ | tsp |
| Salt & ground black pepper | — | to taste |
| Cayenne pepper | 1 | pinch |
Directions
1
Hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a full boil, then remove from the heat, cover, and leave the eggs to sit in the hot water for 15 minutes. Drain and cool immediately under cold running water, then peel.
2
Chop the eggs. Coarsely chop the peeled eggs and transfer to a large bowl.
3
Mix the dressing. Add the mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dried dill to the bowl. Stir everything together until well combined and creamy. Season with salt and black pepper to taste.
4
Chill and serve. Cover the bowl and refrigerate for at least 30 minutes if time allows — the flavors come together beautifully as it chills. Just before serving, sprinkle a pinch of cayenne over the top.
Cook's notes
The secret ingredient
The steak sauce is what makes this egg salad stand out from the crowd — it adds a subtle savory, slightly smoky depth that's hard to place but impossible to ignore. A1 or Worcestershire sauce both work well if that's what you have on hand.
Peel eggs easily
Cooling the eggs under cold running water right after cooking causes the shell to contract slightly from the white, making peeling much easier. Older eggs (not freshly bought) also tend to peel more cleanly than very fresh ones.
Serving ideas
Pile generously onto toasted sourdough or a croissant, stuff into lettuce cups for a lighter option, or serve with crackers as a quick appetizer. Keeps well covered in the fridge for up to 3 days.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 366 kcal | Saturated fat | 6 g |
| Protein | 16 g | Cholesterol | 473 mg |
| Total carbohydrate | 11 g | Sodium | 828 mg |
| Dietary fiber | 0 g | Calcium | 72 mg |
| Total sugars | 6 g | Vitamin C | 1 mg |
| Total fat | 29 g | Potassium | 197 mg |
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